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the best crockpot macaroni and cheese recipe sweetsavant.com America's best food blog

THE BEST Crock pot Mac and Cheese

Demetra Overton
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 8 -10 servings

Ingredients
  

  • 16 ounces elbow macaroni
  • salt
  • 1 stick of butter 8 ounces
  • two 12 ounce cans evaporated milk 24 ounces total
  • 8 ounces shredded cheddar cheese
  • 1/2 cup Parmesan cheese shredded
  • 8 ounces mozzarella cheese whole milk or low fat, shredded
  • 1 cup Gruyere Monterrey Jack or smoked Gouda if you want a smoky flavor
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 beaten eggs

Instructions
 

  • Bring a stock pot of water to boil
  • While the water in boiling shred your cheese
  • Add 2 tablespoons of Kosher salt to the water
  • Add elbow macaroni and stir.
  • Bring back to the boil and cook for 5 minutes
  • Drain the pasta
  • Mix all of the shredded cheese together, reserve one and a half cups of the mixed shredded cheese for the top of the macaroni and cheese
  • Rub some of the butter around the inside of the crock pot to prevent sticking
  • cut the rest of the butter into chunks and put into the crock pot
  • Turn the crockpot to high
  • Add the drained cooked pasta to the crock pot and stir in the butter
  • Add the shredded cheese to the crock pot and stir
  • Pour in the evaporated milk, add the paprika, onion powder and garlic powder
  • TASTE FOR SALT- the saltiness of cheese varies by brand so taste the mixture and add 1 teaspoon of salt if you think it is necessary
  • Mix in beaten eggs
  • Sprinkle reserved cup and a half of shredded cheese over the top and cover
  • Cook on low for 4-5 hours or high for 2-3 hours