Slow-Cooked Mac ‘n’ Cheese

Author Photo
By The Capper's Farmer Archives | Oct 1, 2019

  • Yields 10 servings



  • 1 package (16 ounces) elbow macaroni
  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1 can (12 ounces) evaporated milk
  • 1 can (10-3⁄4 ounces) condensed cheddar cheese soup
  • 1 cup milk
  • 4 cups shredded cheddar cheese, divided
  • Paprika and/or cracker crumbs, optional


  • Cook macaroni according to package directions; drain.
  • Place the macaroni in a 5-quart slow cooker, and stir in the butter.
  • In a large bowl, combine the eggs, evaporated milk, soup, milk, and 3 cups cheese. Pour over pasta, and stir to combine.
  • Cover and cook on low for 4 hours.
  • Sprinkle with remaining cheese, and cook for an additional 15 minutes, or until cheese is melted. Sprinkle with paprika and/or cracker crumbs, if desired.

Photo by Getty Images/TheCrimsonMonkey

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