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"Close-up of the finished Crockpot Macaroni and Cheese, with a creamy and cheesy texture. The top is beautifully garnished with paprika, showing a rich golden color. The dish is vibrant and appetizing, ready to serve.

Crockpot Macaroni and Cheese Recipe

This creamy, cheesy slow cooker mac and cheese is comfort food at its finest! Perfect for gatherings, it’s rich, indulgent, and delightfully easy to prepare with minimal effort.
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 432 kcal

Equipment

  • Large pot
  • Slow Cooker
  • Whisk
  • Bowl for Mixing
  • Cooking spoon

Ingredients
  

  • 1 16 ounce package elbow macaroni
  • ½ cup butter
  • salt and ground black pepper to taste
  • 1 16 ounce package shredded Cheddar cheese, divided
  • 1 5 ounce can evaporated milk
  • 2 large eggs well beaten
  • 2 cups whole milk
  • 1 10.5 ounce can condensed Cheddar cheese soup (such as Campbell's)
  • 1 pinch paprika or as desired (Optional)

Instructions
 

  • Boil lightly salted water in a large pot and cook macaroni for about 8 minutes until tender yet firm. Drain and transfer to a slow cooker.
    Close-up image of elbow macaroni being added to a pot of lightly salted boiling water. The macaroni is swirling in the water, showing the smooth texture of the pasta. The steam from the hot water rises gently. The background is softly blurred to focus on the macaroni.
  • Stir butter into the pasta until melted. Season with salt and pepper.
    Close-up of butter melting over the cooked elbow macaroni inside the black crockpot. The butter is visibly softening, blending into the pasta, creating a creamy sheen. A small pinch of salt and black pepper can be seen lightly dusting over the pasta, adding to the texture and flavor
  • Sprinkle half of the shredded Cheddar cheese over the pasta and mix well.
    Close-up of shredded Cheddar cheese being sprinkled evenly over the macaroni in the black crockpot. The cheese forms a beautiful layer on top, with some pieces still intact while others are melting into the pasta. The image focuses on the richness of the cheese on top of the creamy pasta.
  • Whisk evaporated milk and eggs together in a bowl and stir into the pasta.
    Close-up of evaporated milk and two well-beaten eggs in a glass bowl. The mixture is slightly swirling together, showing its smooth texture. The image captures the creamy texture of the egg and milk blend.
  • Mix whole milk and condensed Cheddar cheese soup in a separate bowl, then stir into the pasta mixture.
    Close-up of the whole milk and condensed Cheddar cheese soup mixture being poured into the black crockpot with the macaroni. The mixture is gently flowing into the pasta, adding to the richness and creaminess of the dish.
  • Sprinkle the remaining Cheddar cheese on top and garnish with paprika.
  • Cook on Low for 3 hours, checking after 2 ½ hours to ensure edges aren’t browning.
    "Close-up of the finished Crockpot Macaroni and Cheese, with a creamy and cheesy texture. The top is beautifully garnished with paprika, showing a rich golden color. The dish is vibrant and appetizing, ready to serve.
  • Serve hot and enjoy!