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

Scale

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.

Cook Mode Prevent your screen from going dark

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.