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Makeover Slow-Cooked Mac ‘n’ Cheese

This recipe is a clear example of comfort food at its finest; it's rich, hearty and extra cheesy. And because it's made in the slow cooker, it's also extremely easy. —Shelby Molina, Whitewater, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 2 hours
  • Makes
    9 servings


  • 2 cups uncooked elbow macaroni
  • 1 can (12 ounces) reduced-fat evaporated milk
  • 1-1/2 cups fat-free milk
  • 1/3 cup egg substitute
  • 1 tablespoon butter, melted
  • 8 ounces reduced-fat process cheese (Velveeta), cubed
  • 2 cups shredded sharp cheddar cheese, divided
  • Coarsely ground pepper, optional


  • Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, egg substitute and butter. Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni.
  • Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 2-3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese and, if desired, coarsely ground pepper.
Nutrition Facts
3/4 cup: 300 calories, 12g fat (9g saturated fat), 45mg cholesterol, 647mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

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Average Rating:
  • Mark
    Feb 13, 2021

    It was okay, nothing special. Not sure why Velveeta was used instead of more, natural, cheddar cheese. Also not sure why it was cooked in a slow cooker. After a while, not seeing any substantive change in consistency, etc., we just put it in a pot on the stove and finished it up there. FWIW, I added crumbled bacon to add something to it.

  • katie7287
    Apr 1, 2019

    It’s okay. Pretty bland. My husband wasn’t a fan of this one. However, my 9 year old loved it. It was cheesy which he likes.

  • Cristina
    Jan 2, 2019

    Don't rinse! All of the sauce slides off.

  • lisadritchie
    Mar 29, 2014

    I have made this a few times and find it quick and easy. I add diced onion, dry mustard, and pepper. I also decrease the processed cheese while adding another kind of shredded cheese, whatever I have on hand. Making it again today!

  • kristenelizabeth7
    Nov 9, 2013

    I used fat free evaporated milk, reduced fat cheeses, omitted the butter and it came out EXCELLENT!!!! Great recipe!!!! I was very happy I used a liner in my crockpot though :o)

  • polyak
    Mar 28, 2013

    I make this all the time. Everyone raves about it. I use Barilla multi-grain macaroni, and it holds up better than standard macaroni in the slow-cooker. It has a higher fiber content and fills you up pretty fast.

  • Mindyskime
    Feb 9, 2013

    No comment left

  • ConnieK
    Jan 31, 2013

    I thought this was very good. I usually meke mac 'n' cheese in the oven with a fresh bread crrump topping and so thought I might be disappointed with this recipe but I was not. The texture was great, it came together very quickly and I love that it can be made in a slow cooker. Will be making again!!!

  • Momma Crum
    Feb 11, 2012

    Picture doesn't do it justice (mean that in the nicest way! Was a hit with freshmen boys basketball team! Took a calculated risk, having never made it before, and served it as part of a meal we serve them after "away" games. They really liked it! TIP: Keep it on low, I turned it up to heat it back up quick after transporting and burnt a small part of it.

  • MargaretJoy
    Feb 9, 2012

    I was in a hurry so I baked this in the oven: 50 minutes at 350 degrees. It turned out great! I added some dry mustard powder, pepper, and some frozen broccoli. I left the butter out. I used 2 real eggs in place of the egg substitute. Very tasty!