Crockpot Mac and Cheese

Name: Crockpot Mac and Cheese
Prep time: 15 min
Cook time: 3 h 45 min
Total time: 4 h
Yield: 10 servings
Ingredients: 1 package (16 ounces) elbow macaroni; 1/2 cup butter, melted; 4 cups shredded cheddar cheese, divided; 1 can (12 ounces) evaporated milk; 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted; 1 cup 2% milk; 2 large eggs, beaten; 1/8 teaspoon coarsely ground pepper

Total Time Prep: 15 min. Cook: 3-3/4 hours

Yield 10 servings

Test Kitchen Approved

This Crockpot mac and cheese recipe is the perfect no-fuss recipe for busy weeknights, potlucks and holiday gatherings. It contains a few secret ingredients to make an effortless cheese sauce that's incredibly rich and creamy.

Ingredients

1 package (16 ounces) elbow macaroni
1/2 cup butter, melted
4 cups shredded cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup 2% milk
2 large eggs, beaten
1/8 teaspoon coarsely ground pepper

Directions

Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low for 3-1/2 to 4 hours or until a thermometer reads at least 160°.
Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with pepper.

Nutrition Facts

1 serving: 502 calories, 28g fat (18g saturated fat), 131mg cholesterol, 638mg sodium, 42g carbohydrate (7g sugars, 2g fiber), 21g protein.

This classic casserole is a rich and cheesy meatless main dish. I've never met anyone who didn't ask for a second helping. —Bernice Glascoe, Roxboro, North Carolina

Recipe Creator