Skip to main content New<> this month
Get the Allrecipes magazine

Slow Cooker Macaroni and Cheese II

Rated as 3.42 out of 5 Stars

"Easy, easy, easy! This has been a long time family favorite and can easily be doubled. The kids love it! Great for busy days; prepare in the late morning and enjoy at dinnertime."
Added to shopping list. Go to shopping list.

Ingredients

4 h 40 m servings 463
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. Combine in slow cooker: evaporated milk, paprika, salt, egg, butter and cheese; stir. Cook on high for 1 hour.
  2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  3. Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3 to 5 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 463 calories; 28.1 28.8 23.6 110 746 Full nutrition

Explore more

Reviews

Read all reviews 104
  1. 129 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I modified this recipe like many other users did. I made mine with 16 oz. of velveeta, and 10 oz. for regular orange cheddar. I did use the evaporated milk, and i did increase the salt just a li...

Most helpful critical review

I liked how easy this was to prepare, but it was way too salty and almost too rich. I would recommend the following adjustments: * 1 c. condensed milk mixed with 1 c. regular milk * 1/4 to ...

Most helpful
Most positive
Least positive
Newest

I modified this recipe like many other users did. I made mine with 16 oz. of velveeta, and 10 oz. for regular orange cheddar. I did use the evaporated milk, and i did increase the salt just a li...

This turned out pretty good, but I added alot more to it. For one I did not cook the macaroni before I put it in the crock pot so the noodles did not get soggy. I also added some mozzerella chee...

I made this recipe for a mid-day office pitch-in. I started it in the morning and thought it would be fine until lunch time. It had started to dry out by the time it was ready to be served. I...

This is a very easy recipe, a snap, but very, very rich. My kids and my husband found it too rich. I plan to make it again, but modify it by cutting back a bit on the cheese and decreasing the...

If my husband could only have one meal before he died, this would be the choice for him. If I've got this in the slow cooker when he comes home his eyes light up and I get an extra big hug, LOL!...

I liked how easy this was to prepare, but it was way too salty and almost too rich. I would recommend the following adjustments: * 1 c. condensed milk mixed with 1 c. regular milk * 1/4 to ...

The cheese was clumpy so my 6 year old wouldn't eat it but others thought it was wonderful and couldn't get enough. Tasted great although I did use sharp and extra sharp cheddar cheese. Probabl...

This recipe was great but definitely needed a few modifications on timing! Also, make sure you have time to stir it every 45 min-1 hour (or more frequently) so it doesn't burn! Here is how I mad...

"YUM" I made this for a carry-in and my co-workers loved it. They have asked me to bring it back numerous times. Some have asked for the recipe for their own get togethers.