Crockpot Mac and Cheese

The easiest, most delicious Southern side dish recipe! This simple combination of milk, cheese, butter, pasta and eggs pairs beautifully with just about any meal -- from a summer barbecue picnic to a Thanksgiving feast.

Course Dinner, Side Dish

Cuisine Southern

Keyword Crock Pot mac and cheese, crockpot mac and cheese, crockpot mac and cheese recipe, slow cooker mac and cheese

Prep Time 15

Cook Time 3 15

Total Time 3 30

Servings people

Calories 325kcal

Author Blair Lonergan

Equipment

Slow Cooker

Ingredients

8 ounces dry elbow macaroni pasta
1 (12 ounce) can evaporated milk
1 ½ cups milk or heavy cream (I use whole milk or 2%)
¼ cup (½ stick) salted butter, melted
1 teaspoon kosher salt
½ teaspoon seasoned salt (such as Lawry’s brand)
Dash of ground black pepper
2 large eggs, beaten
16 ounces (about 4 cups) grated cheddar cheese (mild or sharp is fine), divided
Optional garnish: paprika; chopped fresh parsley

Instructions

Boil the pasta in a pot of well-salted water just until al dente (or even slightly undercooked), about 1 minute less than called for on the box. Drain.
Spray the liner of a slow cooker with nonstick cooking spray. Add all of the ingredients except reserve ½ cup of the grated cheese. Stir to combine. Sprinkle the reserved ½ cup of cheese over top.
Cover and cook on LOW for 3 hours and 15 minutes – do not stir while it’s cooking.
Slice into squares or spoon onto individual plates. Garnish with paprika and parsley just before serving.

Notes

Prep Ahead: To prep the mac and cheese in advance, I recommend boiling the pasta the night before (and rinse it under cold water after draining to remove some of the starch and prevent sticking). Keep the cooked macaroni in the refrigerator overnight, along with the grated cheese and other ingredients. When ready to start cooking the next day, add all of your prepared ingredients to the slow cooker insert as instructed below.

Recipe slightly adapted from Trisha Yearwood.

Nutrition