Macaroni & Cheese in the Crockpot

Macaroni and cheese with bacon
Mix in some bacon before serving for taste and texture. TheCrimsonMonkey/E+/Getty Images
  • Total: 5 hrs 15 mins
  • Prep: 5 mins
  • Cook: 5 hrs 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
1274 Calories
93g Fat
37g Carbs
71g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 1274
% Daily Value*
Total Fat 93g 120%
Saturated Fat 53g 263%
Cholesterol 380mg 127%
Sodium 1766mg 77%
Total Carbohydrate 37g 13%
Dietary Fiber 3g 9%
Protein 71g
Calcium 2082mg 160%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This basic macaroni and cheese is easy to make in the crockpot so it can slow cook all day long. Try adding some canned tuna or cooked chicken, if you wish. Mix in some crispy bacon bit before serving for a flavor kick and texture. 

Recipe reprinted with permission from Mr. Food One-Pot, One Meal by Art Ginsberg (William Morrow).

Ingredients

  • 8 ounces elbow macaroni (cooked and drained)
  • 1 (12 ounces) can evaporated milk
  • 1-1/2 cups milk
  • 2 eggs
  • 4 cups shredded Cheddar cheese (divided)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Steps to Make It

  1. Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3 cups of the Cheddar cheese. Mix well.

  2. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.

Recipe Source: by Art Ginsberg (William Morrow)
Reprinted with permission.