Crock Pot Macaroni & Cheese

Crock Pot Macaroni & Cheese

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Nancy Campbell


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


★★★★★ 1 vote



  • 8 oz
    elbow macaroni, cooked
  • 1 can(s)
    evaporated milk (12 oz)
  • 3/4 c
    whole milk
  • 1/4 c
    melted butter
  • 2
    eggs, beaten
  • 4 c
    cheddar cheese, shredded
  • ·
    salt & white pepper to taste
  • 1/4 c
    parmesan cheese, grated

How to Make Crock Pot Macaroni & Cheese


  1. 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.

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About Crock Pot Macaroni & Cheese

Course/Dish: Other Side Dishes

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