Introduction: Craving a Creamy, Comforting Dish?
Looking for a rich, cheesy meal that’s perfect for family dinners, potlucks, or cozy nights in? Slow-Cooker Mac and Cheese is the ultimate recipe! This hands-off dish combines tender elbow macaroni with a creamy blend of cheddar cheese, evaporated milk, and cheddar cheese soup, all cooked to perfection in a slow cooker. Topped with extra cheese and a sprinkle of pepper, it’s a crowd-pleasing comfort food that’s easy to make. Ready to create a delicious, gooey mac and cheese? Let’s dive into this indulgent recipe!
Overview: Why Slow-Cooker Mac and Cheese Is Special
Slow-Cooker Mac and Cheese is a creamy, cheesy dish that’s both comforting and effortless, thanks to the slow cooker. Here’s why it’s so special:
- Time Requirement: About 20 minutes prep (including cooking pasta), 3.5-4 hours cooking on Low, plus 15-20 minutes for finishing, for a total of about 4-4.5 hours (mostly inactive).
- Difficulty Level: Easy! Simple cooking, mixing, and slow cooking make it ideal for beginners or busy cooks.
- Why It’s Unique: The slow cooker creates a velvety, cheesy sauce that coats every noodle, while evaporated milk and cheddar soup ensure a rich, smooth texture without constant stirring. The final cheese topping adds a melty, golden finish. This recipe serves 8-10, perfect for families, gatherings, or leftovers, offering a classic comfort food with minimal effort.
This recipe is indulgent, versatile, and perfect for cheese lovers or fans of easy, crowd-pleasing sides or mains. Let’s get cooking!
Essential Ingredients
This recipe serves 8-10 and uses pantry staples for a creamy dish. Here’s what you’ll need for the original (1x) recipe:
- For the Mac and Cheese:
- 1 package (16 ounces) elbow macaroni
- 1/2 cup butter, melted
- 4 cups shredded cheddar cheese, divided
- 1 can (12 ounces) evaporated milk
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 cup 2% milk
- 2 large eggs, beaten
- 1/8 teaspoon coarsely ground pepper
Why These Ingredients Matter
- Elbow Macaroni: Classic shape that holds the cheesy sauce perfectly.
- Butter: Adds richness and helps bind the sauce.
- Cheddar Cheese: Provides sharp, melty flavor; divided for base and topping.
- Evaporated Milk: Creates a creamy, stable sauce without curdling.
- Cheddar Cheese Soup: Boosts cheesy flavor and thickens the sauce.
- 2% Milk: Thins the sauce for a smooth consistency.
- Eggs: Add structure and richness to the custard-like sauce.
- Pepper: Adds a subtle, spicy finish.
Substitutions and Variations
- Macaroni: Swap with shells, cavatappi, or penne (cook per package directions).
- Butter: Use margarine or olive oil for a lighter option.
- Cheddar Cheese: Mix with Monterey Jack, Colby, or mozzarella for different flavors.
- Evaporated Milk: Replace with heavy cream or half-and-half (reduce 2% milk to 1/2 cup).
- Cheddar Cheese Soup: Use 1 cup shredded cheddar plus 1/2 cup milk with 1 tablespoon cornstarch.
- 2% Milk: Swap with whole milk, skim milk, or plant-based milk (e.g., unsweetened almond milk).
- Eggs: Omit for a looser sauce or use 1/4 cup cream cheese for richness.
- Pepper: Use paprika, cayenne, or omit for a milder flavor.
- Gluten-Free: Use gluten-free pasta and ensure cheese soup is gluten-free.
- Veggie Boost: Add 1 cup steamed broccoli or peas before cooking.
- Bacon Crunch: Top with 1/4 cup cooked, crumbled bacon before serving.
Step-by-Step Instructions
Making Slow-Cooker Mac and Cheese is simple, with a quick prep and a slow-cooker finish. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Cook 1 package (16 ounces) elbow macaroni according to package directions (about 7-8 minutes for al dente); drain and rinse briefly with cold water to stop cooking.
- Melt 1/2 cup butter in a microwave-safe bowl (about 30 seconds).
- Shred 4 cups cheddar cheese (or use pre-shredded); divide into 3 cups and 1 cup.
- Open 1 can (12 ounces) evaporated milk and 1 can (10-3/4 ounces) condensed cheddar cheese soup.
- Measure 1 cup 2% milk.
- Beat 2 large eggs in a small bowl.
- Measure 1/8 teaspoon coarsely ground pepper.
- Grease a 5-quart slow cooker with cooking spray or butter.
Tip: Cook pasta al dente to avoid mushiness; grease the slow cooker well to prevent sticking.
Step 2: Layer the Slow Cooker
- Add Macaroni and Butter: Place drained macaroni in the greased 5-quart slow cooker. Pour melted butter over the pasta and stir to coat.
Tip: Stir well to evenly distribute butter; this helps prevent clumping.
Step 3: Make the Cheese Sauce
- Mix Sauce: In a large bowl, combine 3 cups shredded cheddar cheese, 1 can evaporated milk, 1 can cheddar cheese soup (undiluted), 1 cup 2% milk, and beaten eggs. Whisk until smooth and well-blended.
- Pour Over Macaroni: Pour the cheese sauce over the macaroni in the slow cooker. Stir gently to combine, ensuring the pasta is evenly coated.
Tip: Whisk sauce thoroughly to blend eggs and soup; stir carefully to avoid breaking pasta.
Step 4: Slow Cook
- Cook on Low: Cover and cook on Low for 3.5-4 hours, until a thermometer inserted in the center reads at least 160°F (71°C) and the sauce is set.
Tip: Check at 3.5 hours, as slow cookers vary; avoid lifting the lid often to maintain heat. Don’t overcook, or the sauce may separate.
Step 5: Add Topping and Finish
- Add Cheese: Sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top.
- Melt Cheese: Cover and cook on Low for 15-20 minutes, until the cheese is melted and bubbly.
- Season: Sprinkle with 1/8 teaspoon coarsely ground pepper.
Tip: Spread cheese evenly for a uniform topping; let sit 5 minutes before serving to set.
Step 6: Serve
- Scoop and Serve: Spoon the mac and cheese into bowls or onto plates, ensuring each serving has plenty of cheesy sauce.
Tip: Serve hot for the creamiest texture; use a large spoon to capture the sauce and pasta.
Assembly: Building the Perfect Slow-Cooker Mac and Cheese
Assembling this mac and cheese is all about creating a creamy, cheesy dish with minimal effort. Here’s how to put it together:
- Cook Pasta: Boil macaroni al dente for the perfect texture.
- Layer Pasta and Butter: Coat pasta with butter in the slow cooker.
- Make Sauce: Blend cheese, milks, soup, and eggs for a velvety base.
- Cook: Slow cook until set and creamy.
- Top and Finish: Add extra cheese and pepper for a melty, seasoned finish.
Presentation Tips:
- Serve in a large, shallow dish to showcase the golden cheese topping.
- Garnish with a sprinkle of parsley or extra pepper for a pop of color.
- Pair with a side of steamed veggies, a salad, or grilled chicken for a complete meal.
- Use ceramic or glass dishes for a cozy, comfort-food vibe.
Serving Suggestions
Slow-Cooker Mac and Cheese is versatile and perfect for a variety of occasions. Here are some ideas to enjoy it:
- Family Dinner: Serve as a main dish with a side of broccoli or green beans.
- Potluck Star: Bring to gatherings with a ladle for easy serving.
- Game-Day Comfort: Offer with sliders, wings, or nachos for a hearty spread.
- Kids’ Favorite: Pair with apple slices or carrot sticks for a kid-friendly meal.
- With Extras: Top with breadcrumbs, bacon bits, or hot sauce for added flair.
Storage and Make-Ahead Tips
This mac and cheese is great for leftovers or meal prep. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a microwave for 1-2 minutes with a splash of milk, stirring halfway, or in a 325°F oven for 15 minutes, covered, with a bit of milk.
- Make-Ahead Tips:
- Pasta: Cook and drain pasta up to 1 day ahead; toss with a little oil and refrigerate.
- Sauce: Mix sauce (without eggs) up to 2 days ahead; refrigerate and add eggs before cooking.
- Freezing: Freeze cooked mac and cheese for up to 2 months. Thaw in the fridge, reheat with extra milk to restore creaminess.
Tip: Add milk when reheating to revive the sauce; avoid freezing if possible, as the texture may change.
Recipe Variations
Slow-Cooker Mac and Cheese is versatile and easy to customize. Here are some fun twists to try:
- Milder Version: Use mild cheddar or mix with mozzarella for less sharpness.
- Gluten-Free: Use gluten-free pasta and ensure cheese soup is gluten-free.
- Dairy-Free: Use plant-based milk, vegan cheese, and vegan butter; omit eggs or use a vegan substitute.
- Spicy Kick: Add 1/4 teaspoon cayenne or 2 tablespoons diced jalapeños to the sauce.
- Loaded Mac: Stir in 1/2 cup cooked bacon or ham before cooking.
- Veggie Mac: Add 1 cup steamed cauliflower or spinach before cooking.
- Oven Option: Mix cooked pasta and sauce in a greased 9×13-inch dish, top with cheese, and bake at 350°F for 25-30 minutes.
Tip: Keep the cheddar-evaporated milk base for the classic creamy texture.
Conclusion: Savor Your Slow-Cooker Mac and Cheese!
You’ve just made Slow-Cooker Mac and Cheese—a creamy, cheesy, and comforting dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for dinners, potlucks, or cozy nights. Whether you keep it simple or add your favorite toppings, this mac and cheese is sure to delight. Grab a spoon, dive into the cheesy goodness, and enjoy the ultimate comfort food. What’s your favorite mac and cheese add-in? Share your ideas in the comments, and happy cooking!
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Slow-Cooker Mac and Cheese
Description
Looking for a rich, cheesy meal that’s perfect for family dinners, potlucks, or cozy nights in? Slow-Cooker Mac and Cheese is the ultimate recipe! This hands-off dish combines tender elbow macaroni with a creamy blend of cheddar cheese, evaporated milk, and cheddar cheese soup, all cooked to perfection in a slow cooker.
Ingredients
- For the Mac and Cheese:
- 1 package (16 ounces) elbow macaroni
- 1/2 cup butter, melted
- 4 cups shredded cheddar cheese, divided
- 1 can (12 ounces) evaporated milk
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 cup 2% milk
- 2 large eggs, beaten
- 1/8 teaspoon coarsely ground pepper
Why These Ingredients Matter
- Elbow Macaroni: Classic shape that holds the cheesy sauce perfectly.
- Butter: Adds richness and helps bind the sauce.
- Cheddar Cheese: Provides sharp, melty flavor; divided for base and topping.
- Evaporated Milk: Creates a creamy, stable sauce without curdling.
- Cheddar Cheese Soup: Boosts cheesy flavor and thickens the sauce.
- 2% Milk: Thins the sauce for a smooth consistency.
- Eggs: Add structure and richness to the custard-like sauce.
- Pepper: Adds a subtle, spicy finish.
Substitutions and Variations
- Macaroni: Swap with shells, cavatappi, or penne (cook per package directions).
- Butter: Use margarine or olive oil for a lighter option.
- Cheddar Cheese: Mix with Monterey Jack, Colby, or mozzarella for different flavors.
- Evaporated Milk: Replace with heavy cream or half-and-half (reduce 2% milk to 1/2 cup).
- Cheddar Cheese Soup: Use 1 cup shredded cheddar plus 1/2 cup milk with 1 tablespoon cornstarch.
- 2% Milk: Swap with whole milk, skim milk, or plant-based milk (e.g., unsweetened almond milk).
- Eggs: Omit for a looser sauce or use 1/4 cup cream cheese for richness.
- Pepper: Use paprika, cayenne, or omit for a milder flavor.
- Gluten-Free: Use gluten-free pasta and ensure cheese soup is gluten-free.
- Veggie Boost: Add 1 cup steamed broccoli or peas before cooking.
- Bacon Crunch: Top with 1/4 cup cooked, crumbled bacon before serving.
Instructions
Step 1: Prep Your Ingredients
- Cook 1 package (16 ounces) elbow macaroni according to package directions (about 7-8 minutes for al dente); drain and rinse briefly with cold water to stop cooking.
- Melt 1/2 cup butter in a microwave-safe bowl (about 30 seconds).
- Shred 4 cups cheddar cheese (or use pre-shredded); divide into 3 cups and 1 cup.
- Open 1 can (12 ounces) evaporated milk and 1 can (10-3/4 ounces) condensed cheddar cheese soup.
- Measure 1 cup 2% milk.
- Beat 2 large eggs in a small bowl.
- Measure 1/8 teaspoon coarsely ground pepper.
- Grease a 5-quart slow cooker with cooking spray or butter.
Tip: Cook pasta al dente to avoid mushiness; grease the slow cooker well to prevent sticking.
Step 2: Layer the Slow Cooker
- Add Macaroni and Butter: Place drained macaroni in the greased 5-quart slow cooker. Pour melted butter over the pasta and stir to coat.
Tip: Stir well to evenly distribute butter; this helps prevent clumping.
Step 3: Make the Cheese Sauce
- Mix Sauce: In a large bowl, combine 3 cups shredded cheddar cheese, 1 can evaporated milk, 1 can cheddar cheese soup (undiluted), 1 cup 2% milk, and beaten eggs. Whisk until smooth and well-blended.
- Pour Over Macaroni: Pour the cheese sauce over the macaroni in the slow cooker. Stir gently to combine, ensuring the pasta is evenly coated.
Tip: Whisk sauce thoroughly to blend eggs and soup; stir carefully to avoid breaking pasta.
Step 4: Slow Cook
- Cook on Low: Cover and cook on Low for 3.5-4 hours, until a thermometer inserted in the center reads at least 160°F (71°C) and the sauce is set.
Tip: Check at 3.5 hours, as slow cookers vary; avoid lifting the lid often to maintain heat. Don’t overcook, or the sauce may separate.
Step 5: Add Topping and Finish
- Add Cheese: Sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top.
- Melt Cheese: Cover and cook on Low for 15-20 minutes, until the cheese is melted and bubbly.
- Season: Sprinkle with 1/8 teaspoon coarsely ground pepper.
Tip: Spread cheese evenly for a uniform topping; let sit 5 minutes before serving to set.
Step 6: Serve
- Scoop and Serve: Spoon the mac and cheese into bowls or onto plates, ensuring each serving has plenty of cheesy sauce.
Tip: Serve hot for the creamiest texture; use a large spoon to capture the sauce and pasta.
FAQs
Q: Is Slow-Cooker Mac and Cheese healthy?
A: Cheese and butter make it rich, but it provides protein and calcium. Use reduced-fat cheese, low-fat milk, or add veggies for a lighter option. Serve smaller portions with a salad.
Q: Can I use uncooked pasta?
A: Pre-cooking is recommended to avoid mushy texture. If using uncooked pasta, increase milk to 2 cups and cook on Low for 4-5 hours, stirring occasionally.
Q: Why is my sauce grainy?
A: Overcooking or high heat can cause this. Cook on Low and check at 3.5 hours; don’t let it go past 4 hours.
Q: Can I cook this on High?
A: High is not recommended, as it may curdle the sauce. Stick to Low for 3.5-4 hours.
Q: Can I skip the eggs?
A: Yes, omit eggs for a looser sauce; add 1/4 cup cream cheese for richness if desired.
Q: Can I freeze this dish?
A: Yes, freeze for up to 2 months. Thaw in the fridge, reheat with extra milk to restore creaminess.