Rating: 4.5 stars
380 Ratings
  • 5 star values: 249
  • 4 star values: 71
  • 3 star values: 22
  • 2 star values: 17
  • 1 star values: 21

This creamy, comforting meal takes just moments to assemble and is always a big hit. Great for large family gatherings and to take to pot luck dinners. I'm always asked for the recipe!

Recipe Summary

15 mins
3 hrs 10 mins
3 hrs 25 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.

  • Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.

  • Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.

  • Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.

  • Cook on Low for 3 hours.

Cook's Note:

Some cookers make take less time, watch to be sure edges are not getting to brown at 2 1/2 hours.

To bake in conventional oven, pour into a casserole dish and bake at 350 degrees F (177 degrees C) for 45 minutes to 1 hour.

Nutrition Facts

432 calories; protein 17.8g; carbohydrates 33.9g; fat 24.7g; cholesterol 99mg; sodium 524.2mg. Full Nutrition