Go Back
the best crockpot macaroni and cheese recipe sweetsavant.com America's best food blog
Demetra Overton

THE BEST Crock pot Mac and Cheese

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 8 -10 servings
Ingredients Method

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

Method
 

  1. Bring a stock pot of water to boil
  2. While the water in boiling shred your cheese
  3. Add 2 tablespoons of Kosher salt to the water
  4. Add elbow macaroni and stir.
  5. Bring back to the boil and cook for 5 minutes
  6. Drain the pasta
  7. 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
  8. Rub some of the butter around the inside of the crock pot to prevent sticking
  9. cut the rest of the butter into chunks and put into the crock pot
  10. Turn the crockpot to high
  11. Add the drained cooked pasta to the crock pot and stir in the butter
  12. Add the shredded cheese to the crock pot and stir
  13. Pour in the evaporated milk, add the paprika, onion powder and garlic powder
  14. 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
  15. Mix in beaten eggs
  16. Sprinkle reserved cup and a half of shredded cheese over the top and cover
  17. Cook on low for 4-5 hours or high for 2-3 hours