This crockpot mac and cheese is creamy, comforting, and takes just moments to assemble in a slow cooker. Great for large family gatherings and to take to potluck dinners. It's always a big hit!
Ingredients
- elbow macaroni: 1 pack (16 ounce pack)
- butter: 0.5 cup
- salt and ground black pepper: (to taste)
- cheddar cheese: 1 pack (16 ounce pack, divided, shredded)
- evaporated milk: 1 can (5 ounce can)
- eggs, well: 2 piece (beaten)
- whole milk: 2 cups
- condensed Cheddar cheese soup (such as Campbell's): 1 can (10.5 ounce can)
- pinch paprika: 1 piece (or as desired, optional)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer pasta to a slow cooker.
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Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 of the Cheddar cheese over pasta and stir.
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Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture. Dotdash Meredith Food Studios
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Whisk milk and condensed soup together in a bowl until smooth; stir into pasta mixture. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Sprinkle remaining cheese over pasta mixture; garnish with paprika. Dotdash Meredith Food Studios
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Cook on Low for 3 hours, checking the edges are not getting too brown after 2 1/2 hours.
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
