Slow Cooker Macaroni and Cheese

449 Ratings
Recipe courtesy ofTrisha Yearwood

Total: 3 hr 25 min Prep: 10 min Cook: 3 hr 15 min

Yield: 12 servings

Level: Easy



  • Cooking spray
  • 8 ounces elbow macaroni, cooked
  • 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.

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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.

This recipe has been updated and may differ from what was originally published or broadcast.

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449 Ratings

Susan G.
I recently fell in love with my slow cooker and have been experimenting with different things.  I had never made mac and cheese, and decided to try Trisha's recipe, and it was out of this world!  As soon as I finished it, I made it again, and it was just as good as the first one.  Well, tonight, I was going to make it again and went back to the recipe and discovered something: my eyesight is worse than I thought.  I never saw the word "eggs" before!  I've decided to make it tomorrow instead, and you can bet I'll leave the eggs out on purpose this time.  My motto is, "If it ain't broke, don't fix it." and I can't imagine how it could taste any better!  Thanks, Trisha (and my bad eyes, lol.)<div><br /></div> See All Reviews Post Review

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