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Slow-Cooked Mac ‘n’ Cheese

Total Time

Prep: 25 min. Cook: 2-1/2 hours

Makes

9 servings

Slow-cooked mac and cheese—the words alone are enough to make mouths water. This is comfort food at its best: rich and extra cheesy. And the slow cooker makes it so easy. —Shelby Molina, Whitewater, Wisconsin
Slow-Cooked Mac 'n' Cheese Recipe photo by Taste of Home

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups whole milk
  • 2 large eggs
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 2-1/2 cups shredded cheddar cheese
  • 2-1/2 cups shredded sharp cheddar cheese, divided

Directions

  1. Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, eggs, butter and salt. Stir in the cheddar cheese, 2 cups sharp cheddar cheese and macaroni.
  2. Transfer to a greased 3-qt. slow cooker. Cover and cook on low for 2-1/2 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.

Nutrition Facts

3/4 cup: 415 calories, 28g fat (20g saturated fat), 143mg cholesterol, 745mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 21g protein.

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