Introduction: Craving Creamy, Cheesy Comfort Food?
Want a rich, gooey macaroni and cheese that practically cooks itself? Slow-Cooker Mac and Cheese is the perfect recipe! This hands-off dish combines tender elbow macaroni with a velvety cheese sauce made from cheddar, evaporated milk, and a touch of eggs, all topped with extra melted cheese. Ideal for family dinners, potlucks, or cozy nights in, this mac and cheese is easy to make and irresistibly comforting. Ready to create a crowd-pleasing, cheesy masterpiece with minimal effort? Let’s dive into this delicious recipe!
Overview: Why Slow-Cooker Mac and Cheese is Special
Slow-Cooker Mac and Cheese is a classic comfort food that’s elevated by the ease of a slow cooker and a creamy, cheesy texture. The cheddar-packed sauce makes it stand out. Here’s why it’s so special:
- Time Requirement: About 15 minutes prep, 3.5-4 hours cooking on Low, plus 15-20 minutes finishing, for a total of about 4-4.5 hours (mostly hands-off).
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a low-effort, high-flavor dish.
- Why It’s Unique: The slow cooker creates a creamy, cohesive cheese sauce that clings to the macaroni, while evaporated milk and eggs ensure a smooth, custard-like texture. The double dose of cheddar (in the sauce and as a topping) delivers maximum cheesiness, and a sprinkle of pepper adds a subtle kick, making this a perfect side or main dish for any occasion.
This recipe is indulgent, versatile, and perfect for cheese lovers or fans of comfort food. Let’s get cooking!
Essential Ingredients
This recipe serves 8-10 as a side or 6 as a main and uses simple ingredients for a cheesy, 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 (3 cups for sauce, 1 cup for topping)
- 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 creamy sauce well.
- Butter: Adds richness and helps blend the sauce.
- Cheddar Cheese: Provides sharp, cheesy flavor and gooey texture.
- 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 a custard-like texture, binding the sauce.
- Pepper: Adds a subtle, savory kick to balance the richness.
Substitutions and Variations
- Macaroni: Swap with shells, cavatappi, or gluten-free pasta.
- Butter: Use vegan butter or margarine for a dairy-free option (pair with other dairy substitutes).
- Cheddar Cheese: Mix in Monterey Jack, Colby, or mozzarella for different flavors; use vegan cheese for dairy-free.
- Evaporated Milk: Replace with heavy cream or half-and-half for richer texture, or unsweetened plant-based milk (like soy) for dairy-free.
- Cheddar Cheese Soup: Substitute with 1 cup shredded cheddar plus 1/4 cup cream cheese or a homemade cheese sauce.
- 2% Milk: Use whole milk, skim milk, or plant-based milk.
- Eggs: Omit for a less custard-like texture, or use 1/4 cup silken tofu for vegan.
- Gluten-Free: Use gluten-free pasta and check soup for additives.
- Lower Fat: Use low-fat cheese, reduce butter to 1/4 cup, and swap evaporated milk for skim milk.
- Spicy Kick: Add 1/4 teaspoon cayenne or 1 tablespoon diced jalapeños.
Step-by-Step Instructions
Making Slow-Cooker Mac and Cheese is straightforward, with the slow cooker handling the cooking after a quick prep. Follow these steps for a perfect dish every time!
Step 1: Prep Your Ingredients
- Cook 1 package (16 ounces) elbow macaroni according to package directions (al dente, about 6-8 minutes); drain and set aside.
- Melt 1/2 cup butter in a microwave-safe bowl (about 40-60 seconds).
- Shred 4 cups cheddar cheese (if not 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 and beat 2 large eggs in a small bowl.
- Measure 1/8 teaspoon coarsely ground pepper.
Tip: Cook macaroni al dente to prevent it from becoming mushy in the slow cooker.
Step 2: Assemble in Slow Cooker
- Add Macaroni and Butter: Place cooked macaroni in a 5-quart slow cooker. Pour melted butter over the macaroni and stir to coat.
- Mix Sauce: In a large bowl, combine 3 cups shredded cheddar cheese, 1 can evaporated milk, 1 can cheddar cheese soup, 1 cup 2% milk, and 2 beaten eggs. Whisk until smooth.
- Combine: Pour the cheese sauce over the macaroni and stir to combine, ensuring the pasta is evenly coated.
Tip: Stir gently to avoid breaking the macaroni; the sauce will look thin but will thicken during cooking.
Step 3: Cook
- Cook on Low: Cover and cook on Low for 3.5-4 hours, until the mixture is set and a thermometer inserted in the center reads at least 160°F (71°C).
Tip: Check at 3.5 hours; some slow cookers may cook faster. Avoid lifting the lid too often to maintain heat.
Step 4: Add Topping and Finish
- Add Cheese: Sprinkle the remaining 1 cup shredded cheddar cheese over the top.
- Melt Cheese: Cover and cook on Low for 15-20 minutes longer, until the cheese is melted and gooey.
- Season: Sprinkle with 1/8 teaspoon coarsely ground pepper.
Tip: For a bubbly, golden top, transfer to an oven-safe dish and broil at 400°F for 2-3 minutes (optional).
Step 5: Serve
- Scoop and Serve: Spoon mac and cheese into bowls or plates. Serve hot as a side dish or main course.
Tip: Serve immediately for the creamiest texture; it thickens as it cools.
Assembly: Building the Perfect Slow-Cooker Mac and Cheese
Assembling Slow-Cooker Mac and Cheese is all about layering cheesy, creamy goodness for a comforting dish. Here’s how to put it together:
- Cook Macaroni: Boil pasta al dente for the perfect texture.
- Add Butter: Toss macaroni with melted butter for richness.
- Mix Sauce: Blend cheese, milks, soup, and eggs for a creamy base.
- Combine and Cook: Stir sauce with macaroni and slow-cook for a cohesive dish.
- Top and Finish: Add extra cheese and pepper for a melty, savory finish.
Presentation Tips:
- Serve in deep bowls to showcase the creamy, cheesy texture.
- Garnish with extra pepper, chopped parsley, or a sprinkle of paprika for color.
- Pair with a green salad, roasted veggies, or grilled chicken for a complete meal.
- Use colorful or white bowls to highlight the mac and cheese’s golden, cheesy appearance.
Serving Suggestions
Slow-Cooker Mac and Cheese is versatile and perfect for a variety of occasions. Here are some ideas to enjoy it:
- For Dinner: Serve as a main dish with a side of steamed broccoli or a Caesar salad.
- For Potlucks: Keep warm in the slow cooker and offer with toppings like bacon bits or green onions.
- For Kids: Serve in smaller portions with apple slices or carrot sticks for a kid-friendly meal.
- For Parties: Pair with sliders, wings, or meatballs for a comfort food buffet.
- With a Twist: Top with crushed crackers, breadcrumbs, or hot sauce for extra crunch or spice.
Storage and Make-Ahead Tips
Slow-Cooker 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 saucepan over medium heat with a splash of milk, about 5-7 minutes, stirring to revive creaminess, or microwave for 1-2 minutes, stirring halfway.
- Make-Ahead Tips:
- Macaroni: Cook pasta up to 1 day ahead; rinse with cold water, toss with a little oil, and refrigerate.
- Sauce: Mix sauce ingredients (without eggs) up to 1 day 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, and stir to restore creaminess.
Tip: Add fresh cheese or a splash of milk when reheating to revive the creamy texture.
Recipe Variations
Slow-Cooker Mac and Cheese is versatile and easy to customize. Here are some fun twists to try:
- Bacon Mac: Stir in 1/2 cup cooked, crumbled bacon before serving.
- Veggie Boost: Add 1 cup steamed broccoli or peas during the last 30 minutes.
- Gluten-Free: Use gluten-free pasta and check soup for additives.
- Lower Fat: Use low-fat cheese, reduce butter to 1/4 cup, and swap evaporated milk for skim milk.
- Spicy Version: Add 1/4 teaspoon cayenne, 1 tablespoon hot sauce, or 1/2 cup diced jalapeños.
- Cheesy Mix: Use half cheddar and half Gouda, Gruyère, or pepper jack.
- Oven-Baked Option: Combine ingredients in a greased 9×13-inch dish, top with cheese, and bake at 350°F for 25-30 minutes until bubbly.
Tip: Keep the cheddar and evaporated milk for the signature creamy-cheesy flavor.
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 family favorite. Whether you serve it as a side or a main, this mac and cheese is sure to warm hearts and bellies. Scoop out a bowl, enjoy the gooey goodness, and savor the comfort food vibes. What’s your favorite mac and cheese topping? Share your ideas in the comments, and happy cooking!
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Slow-Cooker Mac and Cheese
Description
Want a rich, gooey macaroni and cheese that practically cooks itself? Slow-Cooker Mac and Cheese is the perfect recipe! This hands-off dish combines tender elbow macaroni with a velvety cheese sauce made from cheddar, evaporated milk, and a touch of eggs, all topped with extra melted cheese
Ingredients
This recipe serves 8-10 as a side or 6 as a main and uses simple ingredients for a cheesy, 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 (3 cups for sauce, 1 cup for topping)
- 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 creamy sauce well.
- Butter: Adds richness and helps blend the sauce.
- Cheddar Cheese: Provides sharp, cheesy flavor and gooey texture.
- 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 a custard-like texture, binding the sauce.
- Pepper: Adds a subtle, savory kick to balance the richness.
Substitutions and Variations
- Macaroni: Swap with shells, cavatappi, or gluten-free pasta.
- Butter: Use vegan butter or margarine for a dairy-free option (pair with other dairy substitutes).
- Cheddar Cheese: Mix in Monterey Jack, Colby, or mozzarella for different flavors; use vegan cheese for dairy-free.
- Evaporated Milk: Replace with heavy cream or half-and-half for richer texture, or unsweetened plant-based milk (like soy) for dairy-free.
- Cheddar Cheese Soup: Substitute with 1 cup shredded cheddar plus 1/4 cup cream cheese or a homemade cheese sauce.
- 2% Milk: Use whole milk, skim milk, or plant-based milk.
- Eggs: Omit for a less custard-like texture, or use 1/4 cup silken tofu for vegan.
- Gluten-Free: Use gluten-free pasta and check soup for additives.
- Lower Fat: Use low-fat cheese, reduce butter to 1/4 cup, and swap evaporated milk for skim milk.
- Spicy Kick: Add 1/4 teaspoon cayenne or 1 tablespoon diced jalapeños.
Instructions
Step 1: Prep Your Ingredients
- Cook 1 package (16 ounces) elbow macaroni according to package directions (al dente, about 6-8 minutes); drain and set aside.
- Melt 1/2 cup butter in a microwave-safe bowl (about 40-60 seconds).
- Shred 4 cups cheddar cheese (if not 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 and beat 2 large eggs in a small bowl.
- Measure 1/8 teaspoon coarsely ground pepper.
Tip: Cook macaroni al dente to prevent it from becoming mushy in the slow cooker.
Step 2: Assemble in Slow Cooker
- Add Macaroni and Butter: Place cooked macaroni in a 5-quart slow cooker. Pour melted butter over the macaroni and stir to coat.
- Mix Sauce: In a large bowl, combine 3 cups shredded cheddar cheese, 1 can evaporated milk, 1 can cheddar cheese soup, 1 cup 2% milk, and 2 beaten eggs. Whisk until smooth.
- Combine: Pour the cheese sauce over the macaroni and stir to combine, ensuring the pasta is evenly coated.
Tip: Stir gently to avoid breaking the macaroni; the sauce will look thin but will thicken during cooking.
Step 3: Cook
- Cook on Low: Cover and cook on Low for 3.5-4 hours, until the mixture is set and a thermometer inserted in the center reads at least 160°F (71°C).
Tip: Check at 3.5 hours; some slow cookers may cook faster. Avoid lifting the lid too often to maintain heat.
Step 4: Add Topping and Finish
- Add Cheese: Sprinkle the remaining 1 cup shredded cheddar cheese over the top.
- Melt Cheese: Cover and cook on Low for 15-20 minutes longer, until the cheese is melted and gooey.
- Season: Sprinkle with 1/8 teaspoon coarsely ground pepper.
Tip: For a bubbly, golden top, transfer to an oven-safe dish and broil at 400°F for 2-3 minutes (optional).
Step 5: Serve
- Scoop and Serve: Spoon mac and cheese into bowls or plates. Serve hot as a side dish or main course.
Tip: Serve immediately for the creamiest texture; it thickens as it cools.
FAQs
Q: Is Slow-Cooker Mac and Cheese healthy?
A: Cheese and butter make it rich, but macaroni provides carbs for energy. Use low-fat cheese, reduce butter, or add veggies for a lighter option. Pair with a salad for balance.
Q: Can I use uncooked macaroni?
A: Cooking macaroni first prevents it from becoming mushy or absorbing too much sauce. Uncooked pasta may result in uneven texture.
Q: Why is my mac and cheese grainy?
A: Overcooking or curdling from high heat can cause graininess. Cook on Low, ensure 160°F, and stir gently to keep the sauce smooth.
Q: Can I make this without a slow cooker?
A: Yes! Combine cooked macaroni and sauce in a greased 9×13-inch dish, top with cheese, and bake at 350°F for 25-30 minutes until bubbly.
Q: Can I omit the eggs?
A: Yes! Skip eggs for a less custard-like texture; the sauce will still be creamy but slightly looser.
Q: Can I freeze Slow-Cooker Mac and Cheese?
A: Yes! Freeze for up to 2 months. Thaw in the fridge, reheat with extra milk, and stir to restore creaminess.