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Real Recipes From Real Home Cooks ®

favorite pot luck slow cooker mac and cheese

Empebi avatar
Recipe by
Diana Perry
@Empebi
Martinez, GA

My beautiful vintage Magic Chef ovens have gone on to oven heaven, and I'm waiting for the new models I ordered to arrive. So, with no oven I have had 3 different pot luck occasions I needed a good slow cooker dish. I came up with this for the first, and it was such a hit, I've repeated twice already, and am making it my go to mac n cheese.

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yield 12 serving(s)
prep time 20 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients For favorite pot luck slow cooker mac and cheese

  • 1 lb
    uncooked macaroni
  • 2 lb
    shredded sharp cheddar cheese, divided
  • 1 can
    evaporated milk
  • 2 can
    use empty evaporated milk can and measure 2 more cans of milk
  • 8 oz
    queso cheese, cubed about 1/2" (i use velvetta queso)
  • 2 lg
    eggs
  • 1/4 tsp
    ground nutmeg
  • 1/2 tsp
    ground mustard
  • 1 tsp
    sea salt
  • 2-4 dash
    ground red pepper (to taste)
  • 4 oz
    salted butter, cut into cubes.
  • generous grinds of black peppercorns

How To Make favorite pot luck slow cooker mac and cheese

  • 1
    Bring a large kettle to a rolling boil with very well salted water. Stir in the macaroni, and cook according to package directions until only al dente. If you cook longer the mac n cheese will be mushy.
  • 2
    Meanwhile, cube the queso cheese into about 1/2" pieces. Take 1/2 Cup of the cheddar aside to sprinkle on top before cooking.
  • 3
    In medium mixing bowl mix the evaporated milk with two cans of regular milk. Add the beaten eggs and stir well; add the nutmeg, ground mustard, red pepper and salt and pepper. Stir all well to combine.
  • 4
    As soon as you drain the pasta, return to the pot, and stir in the butter; add buttered pasta to the milk, egg and seasoning mixture; Stir in all but 1/2 C of the cheddar cheese, and the queso cheese. Stir well and place into a very well greased slow cooker. I prefer to use the slow cooker liners!!!
  • 5
    Sprinkle in the reserved cheddar cheese over the top, and sprinkle paprika over the top. (I am generous with the paprika. Cook on Low setting of your crock pot for 2-1/2 to 3 hours. This will keep warm and not separate for hours.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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