Slow Cooker Mac and Cheese

Name: Slow Cooker Mac and Cheese
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 6 servings
Ingredients: 2 cups elbow macaroni, uncooked; 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 can (12 oz) evaporated milk; 2 cups whole milk; 2 eggs, beaten; 3 tbsp butter, melted; Salt and black pepper to taste

6 servings10 min prep150 min cookEasy

♡ Sign in to save Print / Save as PDFPro

The Story Behind It

The Tale of Slow Cooker Mac and Cheese

Story updated September 18, 2026

Macaroni and cheese has roots in European pasta-and-cheese dishes dating back centuries, with an early American recipe popularized by Thomas Jefferson after he encountered pasta dishes in Europe. It became a widespread American comfort food, especially after boxed versions arrived in the 20th century.

Ingredients

Scale:· 6 servings

2 cups elbow macaroni, uncooked
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (12 oz) evaporated milk
2 cups whole milk
2 eggs, beaten
3 tbsp butter, melted
Salt and black pepper to taste

Instructions

1Lightly grease the inside of the slow cooker with butter or cooking spray.
2Add the uncooked macaroni, cheddar cheese, Monterey Jack cheese, evaporated milk, whole milk, eggs, melted butter, salt, and pepper, and stir until well combined.
3Cover and cook on low for 2 to 2.5 hours, stirring every 30 minutes to prevent the edges from sticking or burning.
4Once the pasta is tender and the sauce is thick and creamy, stir well and serve immediately while hot.

Want Cook Mode, your own recipe photos, and unlimited calculators?

Get Home Cooking Pro

Comments

Loading comments…