Crockpot Mac and Cheese
This Crockpot mac and cheese recipe is the perfect no-fuss recipe for busy weeknights, potlucks and holiday gatherings. It contains a few secret ingredients to make an effortless cheese sauce that's incredibly rich and creamy.
Ingredients
- 16 ounces elbow macaroni
- 1/2 cup butter melted
- 4 cups shredded cheddar cheese divided
- 12 ounces evaporated milk
- 10-3/4 ounces condensed cheddar cheese soup undiluted
- 1 cup 2% milk
- 2 large eggs beaten
- 1/8 teaspoon coarsely ground pepper
Instructions
- Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low for 3-1/2 to 4 hours or until a thermometer reads at least 160°.
- Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with pepper.