Crockpot Mac and Cheese

Mac and Cheese has always been a staple around our house. The kids love it and it makes for some great comfort food for anyone. But who has time to make it from scratch? You do, when you make these crockpot mac and cheese.

We recommend Dine Without Whine for even more quick and easy dinner recipes, delivered to your email inbox every week along with a grocery list.


* 8 ounces elbow macaroni
* 1 12-oz can evaporated milk
* 1 1/2 cups 2% milk
* 2 eggs
* 4 cups shredded cheddar cheese
* 1 tsp salt
* 1/2 tsp black pepper


Boil the macaroni according to package directions. Use the lower cooking time to make sure they are still slightly firm. Drain the macaroni well.

Spray your crockpot with non-stick cooking spray. It will make getting the gooey hot mac and cheese out much easier. Pour the cooked macaroni in.

Mix the evaporated milk, milk, eggs, salt, pepper and 3 cups of the cheese together. Pour the mixture into the crockpot. Spread it evenly over all the macaroni and stir the mixture around so all macaroni are well covered.

Sprinkle the remaining cup of cheese over the top. Close the lid and turn your crockpot on low for 5 hours. The mac and cheese are ready when the egg mixture is firm and golden around the edges.


Comments are closed.