It takes all day to cook, but just a few minutes to prepare! A rich macaroni and cheese dish made with evaporated milk to make it even creamier!

Becky

Recipe Summary

prep:
15 mins
cook:
6 hrs 10 mins
total:
6 hrs 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.

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  • In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.

  • Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

Nutrition Facts

648 calories; protein 36.2g 72% DV; carbohydrates 38.5g 12% DV; fat 38.7g 60% DV; cholesterol 181.7mg 61% DV; sodium 1076.1mg 43% DV. Full Nutrition
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Reviews (310)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/15/2006
I make this at least once a week and my kids love it - it is gone immediately! I read some of the negative reviews and have some suggestions. First of all this mac and cheese is an "eggy/custardy" type. If you think it is like creamy mac and cheese your expectations will be different than what you get. Secondly you really need to prepare it in an oblong the larger crockpot. It makes all the difference in the consistency results. I tried the smaller circular crockpot and because it is deeper it doesn't cook throughout - just doesn't work right and produces a different dish entirely. The oblong crock of course produces a thinner dish and as a result it cooks throughout. Also it works much better if you cook on low throughout and don't try to speed things by cooking on high for the first hour. I live in NC and there is a cafeteria (K&W) here that has mac and cheese just like this - when we moved here it took a few visits to get used to it but my kids have grown up on the stuff. Also - I use reduced fat everything - milk cheese etc. Try the larger crock and you'll love the results. Read More
(247)

Most helpful critical review

Rating: 3 stars
02/11/2011
better in the oven. I missed the crusty cheese that you get on the top of oven baked mac and cheese. Thanks though... Read More
(24)
412 Ratings
  • 5 star values: 139
  • 4 star values: 116
  • 3 star values: 45
  • 2 star values: 49
  • 1 star values: 63
Rating: 4 stars
05/15/2006
I make this at least once a week and my kids love it - it is gone immediately! I read some of the negative reviews and have some suggestions. First of all this mac and cheese is an "eggy/custardy" type. If you think it is like creamy mac and cheese your expectations will be different than what you get. Secondly you really need to prepare it in an oblong the larger crockpot. It makes all the difference in the consistency results. I tried the smaller circular crockpot and because it is deeper it doesn't cook throughout - just doesn't work right and produces a different dish entirely. The oblong crock of course produces a thinner dish and as a result it cooks throughout. Also it works much better if you cook on low throughout and don't try to speed things by cooking on high for the first hour. I live in NC and there is a cafeteria (K&W) here that has mac and cheese just like this - when we moved here it took a few visits to get used to it but my kids have grown up on the stuff. Also - I use reduced fat everything - milk cheese etc. Try the larger crock and you'll love the results. Read More
(247)
Rating: 5 stars
08/15/2003
After reading other reviews and making the slow cooker lazagne, I decided to try this without cooking the elbow noodles at all. It turned out great! I also beat the eggs and then added the milk(s), cheese and other stuff. Try not cooking the noodles first, it is great! Read More
(201)
Rating: 5 stars
12/04/2010
I have no idea why this got such bad reviews. My boyfriend and I loved this recipe! I read the other reviews and took some of their advice and added the noodles half cooked. I cooked the noodles for about 6-7 minutes then added it to the cheese mixture. I cooked the dish for 2 hours on high and got perfect results. The noodles were not mushy at all. And for you people that say that you prefer the velveta stuff or whatever, this is a custard style mac and cheese, it's not a cream style. It's supposed to be chunky! Be sure to scramble the eggs with the milks before you add the cheese and noodles, you won't get pieces of scrambled egg that way. Try it at least once if you like homemade mac and cheese. Don't cook it for 5 hours you'll probably get mush that way. About 2 hours on high is all you need. Thanks a lot for this recipe. I will for sure make this again. Read More
(140)
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Rating: 4 stars
07/21/2006
OK...I made this to recipe specs the first time...not a good idea. First it was overdone and mushy yet dry...lol. So I added the pasta UNCOOKED the next time but it still seemed overdone. So 3 tries later I cook it on high for about 2 hours and it is truly perfection!!! The ingredients are great..the method just needed fixing for me. Read More
(87)
Rating: 5 stars
03/26/2003
This turned out just as good as the baked version! I didn't cook the macaroni at all before putting it in the crock pot and used 1 egg. Will make again and again my 3 yr old loved it. Read More
(74)
Rating: 4 stars
07/16/2003
4 stars...needed some alteration. First..this is a baked style firm casserole dish. Keep that in mind it's not creamy. I found the recipe great with the following alterations. I doubled it. I did not pre-cook mac. I was going for the "one pot" cleaning theory so I made it in the cooker bowl and I wanted to see what would happen if I was too lazy to dirty the cheese shreader (processor) so I cubed the cheese. It all worked fine. I used 1 - 16 oz block of cheese half cheddar half colby/Jack. With these changes it turned out great! Add some beans and chicken and you'll have a complete meal. Read More
(71)
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Rating: 4 stars
07/10/2009
Here is the key for this to be a success after reading MANY MANY reviews.... Do not cook macaroni or it will turn to mush. Add only 1 egg add 2-3 cups of shredded cheese and 2 oz of velveta cubedthis will give you the creamy texture you are looking for make sure to whisk all the wet ingredients together including egg. Pour it all in the crockpot stir every 20-30 mins cook for 3 hous on low. I made it like this and i got rave reviews at the 4th of july party someone actually referred to it as an "orgasm in their mouth" lol Read More
(54)
Rating: 4 stars
11/06/2002
I was amazed at how good this turned out. I used 2% fat sharp cheddar and cooked this for about 4 hrs. 15 min. I felt the eggs an unnecessary ingredient. To bind the sauce I dissolved 1 T cornstarch into 2 T water then dumped that in with the other ingredients. For extra flavor I will add dry mustard dash nutmeg and worcestershire. I really enjoyed this and will make it again! Read More
(49)
Rating: 4 stars
12/11/2003
I have used this recipe twice. I think it is delicious. The second time that I made it I did not put the last cup of cheese on top right away. I stirred it at least once every hour to prevent it from burning which several people commented on. This also allowed me to cook it for the full time which prevented the milk separation that some of you talked about. The last hour of cooking time I put the last cup of cheese on top. I used half mild cheddar and half sharp and added a little more salt. Definitely a recipe to work with! Read More
(46)
Rating: 3 stars
02/11/2011
better in the oven. I missed the crusty cheese that you get on the top of oven baked mac and cheese. Thanks though... Read More
(24)
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