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Slow Cooker Mac and Cheese

Flatbread with Roasted Eggplant and Peppers

16 ounces elbow macaroni
2 (12-ounce) cans evaporated milk
1 large egg
8 ounces processed cheese (such as Velveeta), chopped
2 cups shredded sharp Cheddar cheese
2 tablespoons butter or margarine, melted
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1/2 teaspoon salt

Boil elbow macaroni 6–8 minutes, draining while still very al dente.  

Transfer the drained macaroni to a slow cooker sprayed with nonstick cooking spray.

Whisk together evaporated milk and egg and pour over the macaroni in the cooker.

Cover with remaining ingredients, folding to combine.

Set the cooker to LOW, cover, and let cook 2 hours, stirring halfway through.

Helpful Tip
If you like crispy edges on your macaroni and cheese, use a spatula to pull the macaroni away from the edge of the cooker to check on how brown it is getting, and continue cooking until your liking. 

This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes:

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