Creamiest Cheesiest Mac Ever!!- Crock Pot

Amanda Michelle


I wanted homemade Mac and cheese with dinner tonight but wanted to make it early in the day so I wouldn't have to do anything at dinner time except eat:). So I put this together in the crockpot when I put my pork tenderloin in the oven and it turned out really creamy and delicious!!

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★★★★★ 1 vote
4 to 6
20 Min
2 Hr
Slow Cooker Crock Pot


1/2 lb
macaroni, elbow
1/2 c
cheddar cheese, shredded (could use sharp cheddar)
1/2 c
monterey jack cheese, shredded
1 c
american cheese, shredded or cubed (I used white)
3/4 c
egg, large or xlg
1 to 2 Tbsp
butter (optional)
Tony Chachere's Creole Seasoning


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1Bring a medium pot of salted water to a boil over med/high heat on the stove. After water starts to boil, add macaroni and stir. Cook until done, about 10-12 minutes.

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2While that's boiling, gather the rest of your ingredients. In a med/lg mixing bowl, mix all three shredded cheeses until well combined. Set aside.

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3After macaroni is finished cooking, drain and add butter if using. Stir until all noodles are covered with the butter.

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4Next, add buttered noodles to mixing bowl with cheese and stir.

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5Measure out milk in a measuring cup and add your egg. Sprinkle with creole seasoning and pepper. Then whip with a fork until well combined. Pour over noodle cheese mixture in mixing bowl and stir well.

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6Pour mixture into crock pot and cook on low for 2 to 2 1/2 hrs.

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7I used my 2 1/2 qt crock pot and it filled it perfectly. This recipe feeds four or five adults but can easily be doubled for bigger crowds:). Enjoy!

About this Recipe

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Pasta
Regional Style: Southern
Other Tags: Quick & Easy, For Kids