Slow Cooker Macaroni and Cheese
This recipe delivers a rich and comforting macaroni and cheese using a slow cooker, minimizing active cooking time. Featuring sharp Cheddar cheese, evaporated milk, and a touch of butter, it creates a creamy, cheesy dish perfect for a family meal or gathering with minimal fuss.
Equipment
- 1 4-Quart Slow Cooker Essential for slow cooking the macaroni and cheese.
- 1 Large Pot For cooking the elbow macaroni to al dente.
- 1 Box Grater For freshly grating sharp Cheddar cheese; highly recommended over pre-shredded.
- 1 Whisk For beating eggs and ensuring smooth mixture.
- 1 Large Mixing Spoon or Spatula For combining all ingredients in the slow cooker.
Ingredients
Main
- Cooking spray
- 8 ounces elbow macaroni cooked
- One 12-ounce can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup 1/2 stick of butter, melted
- 1 teaspoon salt
- Dash of pepper
- 2 large eggs beaten
- Two 10-ounce bricks sharp Cheddar cheese grated (about 5 cups)
- Dash of paprika
Instructions
- In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
Notes
To achieve the best texture and flavor, cook the macaroni slightly al dente before adding it to the slow cooker, as it will continue to absorb liquid and soften during the long cooking time. For ultimate creaminess and melt, always grate your own sharp Cheddar cheese; pre-shredded varieties contain anti-caking agents that can result in a grainy texture. A pinch of freshly grated nutmeg can elevate the flavor profile, complementing the cheese beautifully. Ensure all ingredients are well combined before cooking to prevent separation. While cooking, resist the urge to lift the lid, as this releases heat and extends cooking time.