Crockpot Mac N’ Cheese

Gary Says: We tried this recently and it was terrific!

Crockpot Mac N' Cheese
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • 16 oz. large elbow macaroni
  • 12 oz. evaporated milk
  • 1 lb. sharp cheddar cheese, shredded
  • 8 oz. Monterey Jack cheese, shredded
  • 1 lb. Velveeta cheese, cubed
  • 3 eggs
  • 1 stick butter
  • 3 tsp salt
  • 1 tsp black pepper
  1. Boil macaroni in water until al dente. Reserve ¼ c. cheddar cheese.
  2. Beat the 3 eggs.
  3. In a large bowl, mix evaporated milk, remaining cheddar cheese, Monterey Jack cheese, Velveeta, eggs, salt & pepper. Add the cooked macaroni & mix until well blended. Pour mixture into appropriate sized Crockpot or other slow cooker. Top the mixture with your reserved cheddar cheese.
  4. Cook at Low setting for 3-4 hours.


Photo Courtesy of Gail on Flickr

Easy Slow Cooker Mac & Cheese

Submitted by Nicole~
Serves 2


32 oz. Velveeta cheese 2 c. sharp cheddar cheese, shredded
1 can evaporated milk 32 oz. macaroni noodles
salt & pepper to taste


  1. Place large pot of water on to boil. While waiting for water to boil, cut up the Velveeta into chunks & place chunks & evaporated milk in the crock pot (I start out with pot on high). 
  2. When water is ready, put noodles in for 10 minutes, strain & dump ½ of the noodles into the cheesy goodness with a little salt & pepper, stir. 
  3. Add 1 cups of shredded cheese, stir. Add in remaining noodles & additional salt & pepper, stir. Add salt & pepper to your taste & stir again if needed. 
  4. Top of with remaining cup of cheese & you’re done! Leave on high for 1 to 2 hours, then move to low or warm until you serve.