Yoribang
DinnerAmericanFree to use

Slow Cooker Mac and Cheese

Creamy macaroni and cheese made in the slow cooker with no boiling needed.

Serves 8

Prep 10 min

Cook 2 hr 30 min

Slow Cooker Mac and Cheese
Photo: Vancouver Bites! from Vancouver, Canada, CC BY-SA 2.0, via Wikimedia Commons
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Ingredients

  • 1 lb elbow macaroni, uncooked
  • 3 cups whole milk
  • 1 can (12 oz) evaporated milk
  • 2 eggs, beaten
  • 4 cups shredded sharp cheddar, divided
  • 2 tablespoons butter, cubed
  • 1 teaspoon mustard powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Steps

  1. Step 1. Grease a 5-quart slow cooker.

  2. Step 2. Stir the uncooked macaroni, milk, evaporated milk, eggs, 3 cups of cheese, butter, mustard powder, salt, and pepper in the slow cooker.

  3. Step 3. Cook on low for 2 to 2.5 hours, stirring after 1 hour, until the pasta is tender and the sauce is creamy. Do not let it overcook.

  4. Step 4. Stir in the remaining cheese and serve.

Where this recipe comes from

Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.