Crockpot Macaroni and Cheese Recipe
Creamy, cheesy, and irresistibly comforting, Crockpot Macaroni and Cheese is the ultimate set-it-and-forget-it dish. Made with tender macaroni, rich cheddar, and a luscious milk-based sauce, it’s perfect for busy days or casual gatherings. Just let your slow cooker do the work and enjoy!
Prep Time 15 minutes mins
Cook Time 3 hours hrs 15 minutes mins
Total Time 3 hours hrs 30 minutes mins
Course Main Course
Cuisine American
Servings 12 people
Calories 432 kcal
- ½ cup butter
- 1 pinch paprika, or as desired (Optional)
- 1 package elbow macaroni
- 1 condensed Cheddar cheese soup
- 2 cups whole milk
- salt and ground black pepper to taste
- 2 cups large eggs, well beaten
- 1 can can evaporated milk
- 1 package shredded Cheddar cheese, divided
Cook macaroni in salted water until al dente (about 8 minutes), drain, and place in the slow cooker.
Stir butter into the warm pasta until melted.
Whisk milk and condensed soup together until smooth and mix into the pasta.
Add half the Cheddar cheese and stir well.
Whisk evaporated milk and eggs, then stir into the pasta mixture.
Sprinkle the remaining cheese over the top and garnish with paprika.
Cook on Low for 3 hours, checking after 2 ½ hours to ensure edges aren’t browning.
Scoop out the desired quantity and serve while hot.
- Use freshly grated cheese for a creamier texture and better melting.
- Stir the edges gently during cooking to avoid browning or sticking.