Crock Pot Macaroni & Cheese Recipe

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Crock Pot Macaroni & Cheese

Nancy Campbell


Be sure not to cook too long, will stick and lump

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8 oz
elbow macaroni, cooked
1 can(s)
evaporated milk (12 oz)
3/4 c
whole milk
1/4 c
melted butter
eggs, beaten
4 c
cheddar cheese, shredded
salt & white pepper to taste
1/4 c
parmesan cheese, grated

Directions Step-By-Step

Combine macaroni and next four ingredients in a large bowl. Add 3 c cheddar and salt and pepper and mix well. Spoon into a 3-quart slow cooker coated with non-stick cooking spray and sprinkle with remaining cheddar and parmesan. Cook on low for 3 hours.

About this Recipe

Course/Dish: Other Side Dishes