Slow Cooker Macaroni and Cheese: An Indulgent Family Favorite
This Slow Cooker Macaroni and Cheese is an indulgent and creamy family favorite, perfect for a comforting meal. It's incredibly easy to make, requiring minimal prep and allowing your slow cooker to do most of the work.
Equipment
- slow cooker
- large pot
- bowl
Ingredients
- 1 (16-ounce) package elbow macaroni
- ½ cup butter
- to taste Salt and ground black pepper
- 1 (16-ounce) package shredded Cheddar cheese divided
- 1 (5-ounce) can evaporated milk
- 2 large eggs well beaten
- 2 cups whole milk
- 1 (10.5-ounce) can condensed Cheddar cheese soup
- 1 pinch paprika optional
Storage
- Leftovers Freeze in an airtight container for up to 3 months. Thaw in the refrigerator and reheat before serving.
Substitutions and Variations
- Pasta Use shells, rotini, or cavatappi (adjust cooking time accordingly).
- Protein Add cooked bacon, diced ham, or shredded chicken.
- Cheese Replace some Cheddar with Gruyere, Monterey Jack, or Parmesan.
- Spice Add hot sauce or red pepper flakes.
- Vegetables Stir in cooked broccoli, peas, or spinach.
- Gluten-Free Use gluten-free pasta and ensure condensed soup is gluten-free.
Serving Suggestions
- Pairing Green salad, BBQ ribs, fried chicken, or roasted vegetables.
- Toppings Toasted breadcrumbs, crushed crackers, or crispy fried onions.
Keep Warm
- Serving Maintain temperature on the "Warm" setting if serving at a gathering.
Instructions
- Boil salted water and cook macaroni for 8 minutes until al dente; drain and transfer to the slow cooker. Stir in butter until melted, then season with salt and pepper. Sprinkle half the Cheddar cheese over the pasta and stir to combine.
- Whisk evaporated milk and beaten eggs together in a bowl and pour into the slow cooker. In a separate bowl, whisk whole milk and condensed cheese soup together, then pour into the slow cooker.
- Sprinkle the remaining Cheddar cheese evenly over the top, adding paprika if desired. Cover and cook on Low for 3 hours, checking at 2.5 hours to prevent browning. Stir gently before serving hot.
Notes
- Shred your own cheese for better melting. Stir halfway through cooking to prevent browning. Adjust seasonings like garlic powder, onion powder, or dry mustard to taste. Ensure pasta is al dente before adding to prevent mushiness. Taste before serving to verify seasoning levels.
Storage
- Freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator and reheat before serving.
Keep Warm
- If serving at a gathering, maintain temperature on the "Warm" setting.
Substitutions and Variations
- Experiment with different pasta shapes, proteins like bacon or ham, or cheeses such as Gruyere. Add spice with hot sauce or red pepper flakes, or incorporate vegetables like broccoli or spinach. For a gluten-free option, use gluten-free pasta and soup.
Serving Suggestions
- Pair this mac and cheese with a green salad, BBQ ribs, fried chicken, or roasted vegetables. Top with toasted breadcrumbs, crushed crackers, or crispy fried onions for added texture.
Notes
Shred your own Cheddar cheese for better melting consistency compared to pre-shredded options. Stir the mixture halfway through cooking to prevent edges from browning. Adjust seasonings to taste; options include garlic powder, onion powder, or dry mustard. Ensure pasta is cooked to al dente before adding to the slow cooker to prevent a mushy texture. Taste before serving to verify seasoning levels.