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Easy Slow Cooker Macaroni and Cheese
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Easy Slow Cooker Macaroni and Cheese - A DREAM!

Just 5 minutes of prep for the creamiest mac and cheese EVER. Thank you, slow cooker
Course Side Dish
Cuisine American
Prep Time 7 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 37 minutes
Servings 3 plates

Equipment

  • Slow cooker (large)
  • mixing bowl
  • whisk

Ingredients

  • cooking spray
  • 2 eggs
  • 1 ½ cups milk
  • 1 12 fluid ounce can evaporated milk
  • ½ pound elbow macaroni
  • 4 cups shredded Cheddar cheese divided
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

Step 1: Whisk It Up

  • In a large mixing bowl, beat the eggs. Add the evaporated milk and regular milk, whisking until smooth. Stir in salt and pepper. (Pro Tip: Want extra creamy mac? Toss in an extra half-cup of milk here. Trust me.)

Step 2: Mix & Load

  • Fold in the uncooked elbow noodles and 3 cups of shredded cheddar. Stir everything until the noodles are coated and the cheese is starting to blend.

Step 3: Into the Slow Cooker

  • Grease the inside of your slow cooker with non-stick spray. This is your golden ticket to easy cleanup. Pour in the mac mixture, then sprinkle the final cup of cheddar evenly over the top.

Step 4: Let It Simmer

  • Cover and cook on LOW for 2–3 hours. Avoid lifting the lid—every peek sets back the cook time. The mac is done when the noodles are tender and the cheese is gloriously melted into a creamy dream.