Slow Cooker Macaroni and Cheese

Total Time:
3 hr 25 min
10 min
3 hr 15 min

12 servings

  • Cooking spray
  • 8 ounces cooked elbow macaroni
  • One 12-ounce can evaporated milk
  • 1 1/2 cups whole milk
  • 1/4 cup (1/2 stick ) of butter, melted
  • 1 teaspoon salt
  • Dash of pepper
  • 2 large eggs, beaten
  • Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
  • Dash of paprika

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

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    Yuck!! If cooks on the Foodnetwork are going to reinvent the wheel, they should try to make it better, not worse.
    Not Good. Try a different recipe. Dumping all ingredients in the crock pot results in macaroni that is covered with curds and the cheesy flavor is not absorbed by the macaroni. Tastes bland is is not visually appealing. I will never make this again. I used a different chef's recipe with same ingredients, but different directions which turned out great.
    easy to make. separated, curdled, and only used 8 oz of pasta. Used freshly grated cheddar cheese....not as good as my usual mac and cheese. disappointed because it looked so yummy on TV.
    I think this recipe was fantastic CONSIDERING how EASY it is to make! This is not nearly as good as my usual scratch mac n cheese recipe, but it also is not nearly as time consuming! Great for an easy to make, easy to clean up, quick, weeknight dinner!
    Totally separated, a real bummer. Perhaps because I used already shredded cheese? Or because I used all cheddar? Boo.
    I loved this recipe. It was the closest mac and cheese recipe to my husband's grandmother's that I have yet to taste. It brought back some wonderful memories. The only thing I did different was instead of whole milk, which I did not have on hand, I used 1/2 cup of half and half and 1 cup of skim milk, but everything else was the same and it was great!Thank you Trisha!! Love your show.
    I stick to the recipe on everything that I cook and this is the first one that did not turn out well at all. Everything else that I have tried has been fantastic but this. I cooked the noodles until they were almost done and they turned out great in the end but it was the consistency of the cheese that I had a problem with. I cooled the noodles before mixing them in so there wouldn't be any heat to curdle the egg but when the dish was done, the cheese was clumpy and curdled looking. I was very disappointed because I saw this episode and it looked soooo good. I don't know what the difference was but mine did not turn out creamy and delicious :( I will still keep trying Trisha's recipes though because all of the rest that I have made have been perfect so far!
    Not a bad quick recipe to put together for dinner. I used 4 cups of sharp cheddar and 1 cup of mixture of monteray jack and cheddar. Added some hot garlic to give it a kick. I baked it rather than to use the crock pot. Very good, but Martha Stewarts mac and cheese is to die for.......but for a quick dish this fits the bill.
    Too easy yet tooo bland! Son loved it I would add some spice with a kick.
    It was good but I changed the past. I used a whole bag of mezza ziti, I think 12 or 16 oz, cooked al dente. I needed to feed 9 as a main course. The pasta filled my slow cooker. Also, why does it say to sprinkle with paprika before cooking and then you stir it? The paprika is obviously a garnish so sprinkle it after you stir the mac and cheese?!? But the flavor/consistency was good and everyone enjoyed it. Also, use very sharp cheese or it will have no flavor.
    Pasta, not past.
    Did you use the 4 quart crockpot? I need to double the recipe as well.
    It was pretty good
    This dish looked so good on TV. However I tried it and wasn't not impressed. I don't mean to be negative but it is very bland. The recipe calls for too much melted butter and it comes out oily. Please add more salt and black pepper. Now I have to doctor it up some more and put it in the over so I can get the crust. I don't know what went wrong but I followed the recipe.
    I loved this. it reminded me of my mother's. now to help you all out....if you use hot pasta you need to temper your eggs so they won't curdle. also I don't think the size of the slow cooker depends on the time. I have round and it was done with in an hour( I cooked my pasta, so it was hot) the age of the cooker will make a difference though. I will make this when ever I want mac and cheese, I'll just play with the ingredients
    This is a great "base" for adding ones own touch to an already great mac & cheese. I've tried different blends of cheese, added hot and sweet peppers (chopped fine), Panko near the end of cooking, etc.. This is Fun and Yum!
    This is the second time I make this recipe, its pretty easy to make and my kids love it. I left out the eggs and used 2 cups of sharp cheddar and 2 cups of mix mozzarella and cheddar. I also added bread crumbs towards the end.
    More wasted ingredients. I followed the recipe exactly. Why on earth would you put in a recipe 8 oz. of COOKED pasta? Regardless, the mixture curdled, the macaroni (although I deliberately under-cooked) became over-cooked and mushy. I'm NEVER going to mess with my classic dishes again :-(
    one thing, for this recipe to make 12 servings with only 8 oz of pasta it is really just a side dish. 8 oz of cooked pasta only fills a large cereal bowl, then add the cheeses etc you have more but not 12 bowls full of mac and cheese
    99% of people here are not measuring the pasta correctly!! it says 8 oz COOKED pasta.. pasta doubles its weight when boiled!! so 5 oz uncooked pasta AT most! I do love this when made correctly (i made the same mistake as everyone else my first time and added half a package of pasta.) it is going to have texture. it's not curdled- it's from the evaporated milk and egg setting up!
    How many cups would you say 8oz of Cooked pasta is?
    I cooked this mac and cheese for my New Year's Day dinner. It was WONDERFUL! This is the best mac and cheese I have ever eaten - bar none. My family loved it and declared it a winner. I will use this recipe often. I did add one extra cup of milk to the recipe. It was creamy and delicious. I will use it over and over and over again.
    If you like southern mac and cheese, you will love this!! I did this in the slow cooker and stirred it through out the cooking time and it came out great!
    I made this for dinner for 7 kids and we were all underwhelmed. The crunchy topping is missing when making slow cooker mac and cheese...and the pasta got mushy from cooking for so long. It had a strange texture as well- even though I grated my own cheese as Trisha advised. I will not be making this again.
    Great mac and cheese recipe... Easy to make... I like to kick it up a notch by adding 1 block of the Philadelphia Jalapeno cream cheese...
    I needed a large dish to take to a Christmas party and this turned out really well. I needed a larger portion, so I doubled the recipe using the following changes: 
    16 oz macaroni (cooked firm) 
    1 stick butter 
    15 oz sharp cheddar 
    5 oz baby swiss 
    2.5 cups 2% milk 
    15oz of condensed milk 
    This filled my regular-sized crockpot to the top and was a huge hit. I would certainly make this again. 
    Thank you for your variation.However, Condensed milk is sweet-did it come out sweet?
    Evaporated milk, NOT condensed!
    I make this all the time. Yes, cool the pasta before adding eggs. Cook the pasta a bit less then normal with salt. Stir often. I use a Reynolds crock pot liner sprayed with Pam. I guess if you don't like the look of the liner, right before serving, pull the liner out, spray the crock and put it back in the crock without the liner on warm to serve. When I take this to events or parties at my house, it is almost always all eaten.
    Followed this recipe exactly. Undercooked the pasta, salted the water, used really good cheddar. Not sure what went wrong. Maybe my slow cooker was too hot, even though I used the low setting. Wanted to love this. Not sure what went wrong.
    my guess is that you used 8 oz of uncooked pasta..then cooked it.which would then weigh about 16 oz.
    Followed this recipe exactly. Used really good cheddar, undercooked the pasta, and salted the water. It was a gummy, mess and the noodles were so overcooked. Only thing I can think of is that my slow cooker setting of low maybe still too hot? Not sure, but will stick with my old mac and cheese recipe.
    I have made this recipe many times and always get compliments. Definitely let the pasta cool before adding the eggs. I do add more pasta, close to 12 ounces. Thanks Trisha!
    Here's a tip for those that had curdled eggs and thought this was bland. Cook the noodles in salted water, drain well. Cool the noodles down first before adding the eggs and they shouldn't curdle.
    This is perfect every single family always wants me to bring this to any dinner. SO EASY!!!
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