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

Scale

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.

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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.