An easy slow cooker mac and cheese. The best part is no boiling of the pasta. It can be made lower fat too.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified


  • Spray the inside of slow cooker with cooking spray.

  • Stir uncooked macaroni and vegetable oil together in the slow cooker until pasta is coated.

  • Stir Cheddar cheese, evaporated milk, milk, broccoli, salt, and black pepper with macaroni until fully combined.

  • Cover the cooker and cook on Low until macaroni is tender and the sauce is bubbling, 2 1/2 to 3 hours, stirring often to reduce sticking.

Cook's Note:

You can use use fat-free evaporated milk and 2% or skim milk.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

549 calories; 27.6 g total fat; 86 mg cholesterol; 465 mg sodium. 47.1 g carbohydrates; 28.3 g protein; Full Nutrition

Reviews (39)

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49 Ratings
  • 5 star values: 11
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 9