Slow Cooker Macaroni and Cheese

Comfort food. Delish! It’s wonderful and amazing and yummy in my tummy…and…and…and……

If I haven’t said it enough before, we love our macaroni and cheese in this house. And, I love my crock pot. And, I found a wonderful marriage of the two! I was so excited when I found this recipe that I just had to give it a shot! I mean, how could it not be fantastic??

And I was right.

It was a huge hit with Jon. And I certainly enjoyed it. (When he took it to work that week, his coworkers apparently were commenting on how good it smelled…though I don’t think he shared.)

Let me tell you — this smelled amazing while it was cooking! And it tasted even better. It was so creamy and just melted in your mouth. Yum.

So, let’s get started on making this fabulous meal. Here’s what you’re going to need:

  • 1 1/2 cups of milk
  • 12 ounces of evaporated milk
  • 1/4 cup of butter, melted and cooled to room temperature
  • 3 eggs
  • 1/2 teaspoon of salt
  • 3 cups of shredded cheese (I use a mixture of cheddar and mozzarella cheeses, usually 2 cups cheddar, 1 of mozzarella)
  • 1/2 pound of elbow macaroni, par cooked (cook for about five minutes and then drain)
  • Freshly ground black pepper, to taste
  • 1/2 cup of shredded Parmesan cheese (I used a Parmesan and mozzarella combination and really liked that)

To put it together, here’s what you’ll need to do:

Spray the inside of your crock pot with cooking spray or grease it with olive oil (you’ll really want to do this so things don’t stick and burn, trust me — I did spray it but a little bit still stuck/burnt so be careful [still tasted great, though…just a presentation thing because it wasn’t terribly burnt]). Combine milk, evaporated milk, eggs, butter and salt in the crock post. Whisk until smooth. Mix in shredded cheddar and mozzarella cheese, macaroni, black pepper and any other spices that you want to add. Stir gently to ensure everything is evenly coated. Sprinkle Parmesan cheese on top. Cover and cook on HIGH for 30 minutes, then reduce to LOW for 2 – 2 1/2 hours until mixture has thickened and pasta is tender.

This was a simple, quick and easy recipe to throw together and let cook in the crock pot all afternoon. In my macaroni, I added some dried minced onions and mixed that in well. We enjoyed that nice addition.

The trick with cooking is to get experimental and find out what works for you. So give it a shot and let me know what does work for you and your family. I’m always interested to see what variations people can find.

The original recipe can be found here.