Slow Cooker Macaroni and Cheese Recipe

Sharp cheddar cheese and creamy evaporated milk elevate this slow cooker macaroni and cheese to a comforting favorite you’ll always want at the center of your holiday table. It’s delicious with honey-glazed ham, crispy fried chicken, steamed broccoli, a glass of cold iced tea; in fact most things.

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Slow Cooker Macaroni and Cheese Recipe Ingredients

• Cooking spray
• 8 ounces elbow macaroni, cooked until al dente
• 1 (12-ounce) can evaporated milk
• 1 1/2 cups whole milk
• 1/4 cup (1/2 stick) butter, melted
• 1 teaspoon salt
• Dash of black pepper
• 2 large eggs, beaten
• 20 ounces (two 10-ounce bricks) sharp Cheddar cheese, freshly grated (about 5 cups total)
• Dash of paprika

How To Make Slow Cooker Macaroni and Cheese Recipe

1. Prep the slow cooker: Begin by generously coating the inside of a large 4-quart slow cooker with nonstick cooking spray. This essential step prevents the cheese from sticking to the sides and ensures a smooth, easy cleanup once the meal is finished.
2. Combine the base: In the prepared slow cooker, combine the cooked elbow macaroni, evaporated milk, whole milk, and melted butter. Stir in the salt, black pepper, and the beaten eggs. The eggs act as a binder, giving this Southern-style mac and cheese its characteristic “custard” texture.
3. Fold in the cheese: Add all but 1/2 cup of your freshly grated sharp Cheddar cheese to the mixture. Stir gently until the macaroni is well-distributed throughout the milk and cheese base. Once combined, smooth the top of the mixture with a spoon.
4. Top and season: Evenly sprinkle the reserved 1/2 cup of grated cheese over the top of the mixture to create a cheesy crust. Finish with a light dash of paprika, which provides a beautiful pop of color and a subtle earthiness to the finished dish.
5. Slow cook to perfection: Cover the slow cooker with the lid and set it to cook on the Low heat setting for 3 hours and 15 minutes. Avoid the temptation to peek, as lifting the lid releases the steam needed to set the egg-and-milk custard.
6. Stir and serve: Once the time is up, turn off the slow cooker. Give the mixture a thorough stir to incorporate the melted top layer into the creamy interior, then serve immediately while it is piping hot and perfectly gooey.

Recipe Tips

• Freshly grated is best: Avoid the pre-shredded cheese bags for this recipe. Store-bought shredded cheese is coated in cellulose to prevent clumping, which can result in a grainy or oily texture in a slow cooker. Grating your own bricks ensures a silky-smooth melt.
• Don’t overcook the pasta: When boiling your macaroni before adding it to the slow cooker, cook it for 2 minutes less than the “al dente” instructions on the box. The pasta will finish cooking in the milk mixture, and starting with firm noodles prevents them from becoming mushy.
• The role of evaporated milk: Evaporated milk is more concentrated than regular milk, providing a rich, creamy consistency that doesn’t “break” or separate during the long, slow cooking process.
• Try the oven version: If you are short on time, you can follow the same mixing steps, transfer to a greased 9-by-13-inch baking dish, and bake at 175ºC/350ºF for about 50 minutes until bubbly and golden.

What To Serve With Slow Cooker Macaroni and Cheese Recipe?

This Slow Cooker Macaroni and Cheese Recipe is a decadent, savory side that needs a salty or fresh pairing! A slice of Honey-Glazed Baked Ham is the classic choice for a festive Sunday dinner. For a lighter touch, a side of Steamed Garlicky Broccoli adds a lovely green crunch that balances the rich cheddar! A plate of Crispy Fried Chicken or a glass of Cold Sweet Tea pairs wonderfully with the creamy, cheesy noodles.

How To Store Slow Cooker Macaroni and Cheese Recipe

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
• Reheat: Mac and cheese tends to thicken significantly when cold. When reheating, add a tablespoon or two of milk per serving to restore the creaminess. Warm gently in the microwave or in a covered dish in the oven at 325ºF.
• Freezing: You can freeze this dish for up to 2 months, though the texture of the “custard” may change slightly. Thaw in the refrigerator overnight before reheating.

Slow Cooker Macaroni and Cheese Recipe Nutrition Facts

• Calories: 480 kcal (per serving)
• Total Fat: 32 g
• Saturated Fat: 20 g
• Cholesterol: 135 mg
• Sodium: 860 mg
• Total Carbohydrates: 24 g
• Protein: 22 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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