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Crockpot Mac and Cheese

Crockpot Mac and Cheese

Ethan Walker
Creamy, dreamy mac and cheese made effortlessly in the crockpot—perfect for Sunday suppers, potlucks, or cozy nights in.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 450 kcal

Ingredients
  

  • 16 oz elbow macaroni uncooked
  • 4 cups shredded sharp cheddar cheese
  • 2 cups milk
  • 12 oz evaporated milk 1 can
  • ½ cup unsalted butter melted
  • 2 large eggs beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika optional

Instructions
 

  • Grease your crockpot with butter or cooking spray.
  • Add uncooked macaroni, shredded cheese, milk, evaporated milk, butter, eggs, salt, pepper, and paprika. Stir until well combined.
  • Cover and cook on low for 2½–3 hours, stirring halfway through, until the pasta is tender and the cheese sauce is creamy.
  • If you like it extra gooey, sprinkle another cup of shredded cheese on top in the last 15 minutes and let it melt before serving.

Notes

For a baked-style top, transfer to a casserole dish after slow cooking, sprinkle with buttered breadcrumbs, and broil until golden. This adds a lovely crunch to the creamy goodness.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 18gFat: 28gSaturated Fat: 17gCholesterol: 115mgSodium: 600mgPotassium: 250mgFiber: 1gSugar: 5gVitamin A: 850IUCalcium: 400mgIron: 1.5mg
Keyword Crockpot, crockpot mac and cheese
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