How To Make The Best Slow Cooker Mac and Cheese
Learn how to Prepare The Best Slow Cooker Mac and Cheese crockpot dish that can be used for several occasions.
Number of Servings: 6
Prep Time: 20 minutes
Cooking Time: 3 hours
- 1 8 oz package of elbow macaroni, cooked al dente
- 1 13 ounces can of evaporated milk
- 1 cup whole milk
- 1/4 cup melted butter
- 2 eggs, slightly beaten
- 4 cups of grated sharp cheddar cheese, divided
- 1/4 cup parmesan cheese, divided
- 1/8 teaspoon of salt (optional)
- 1/8 teaspoon of pepper (optional)
- 1/8 teaspoon of prepared dijon mustard (optional)
- 1/8 teaspoon of paprika (optional)
Best Slow Cooker Mac and Cheese
Grabbing a spoon of cheesy macaroni from the tray with mac and cheese freshly baked. Mac and cheese oven cooked in white sauce, with parmesan, mozzarella, gruyere, Emmentaler, and cream.
Note: Be sure to lightly grease/butter the bottom and sides of the slow cooker or use a liner for easier clean up afterward!
1. In your slow cooker, mix together evaporated milk, whole milk, 2 beaten eggs, melted butter, dijon mustard, salt, and pepper until thoroughly blended.
2. Slowly stir in 3 cups of grated cheddar cheese and 1/8 cup of Parmesan cheese
3. Add pasta and mix all ingredients together
4. Blend the remaining shredded cheddar and Parmesan cheese and sprinkle on top of the macaroni mixture.
5. Cover and cook for 3-4 hours, until macaroni is soft and cheese is melted.
Important Cooking Notes
Always pre-cook, rinse, and drain pasta before adding it to your slow cooker. Pasta can add undesirable starch taste or not cook properly if added drily. “Al dente” means the pasta should be cooked, but firm.
This classic slow cooker mac and cheese recipe is great for all types of occasions and meals. It makes for a great meal all on its own, or you can serve it with salad or vegetables. It is also a great dish for entertaining large groups or for family events – though you may want to make two batches!
Variations and Substitutions
This slow cooker mac and cheese can be adapted in several different ways.
Gluten-Free: Substitute gluten-free rice pasta for the wheat pasta.
Egg Free: If you don’t have eggs, you can substitute 1/4th cup of flour. To use flour instead of eggs, you will want to mix the flour with whole milk and melted butter in a separate bowl before adding the rest of the ingredients
Evaporated Milk: Not everyone has evaporated milk on hand. The good news is, you can actually make your own! While it requires a little more preparation time, it will save you from having to run out to the supermarket. Evaporated milk is basically just cooked regular milk with less water content. The way to achieve evaporated milk is, to begin with, 3 1/4 cups of regular milk and cook on medium heat in a saucepan. Be sure to stir constantly and do not let the milk come to a boil. When the milk has reduced to about 1 5/8 of a cup (the equivalent of a 13-ounce can), you have evaporated milk!
Oven Version: This can also be made in an oven instead of a slow cooker. Follow the same directions, just bake in an oven-safe pan, covered, at 350 degrees for 30-45 minutes or until cheese is melted and bubbly.
Unfortunately no dairy-free/vegan version of this recipe yet – if you have one please share it with us in the comments section below!