Description
This creamy, cheesy, and comforting slow-cooker mac and cheese is a crowd-pleaser that’s perfect for family dinners, potlucks, or a cozy night in. The combination of evaporated milk and cheddar creates a luscious texture, while the optional egg yolks give it extra richness.
Ingredients
- 8 ounces elbow macaroni (uncooked)
- 12 ounces evaporated milk
- 2 ½ cups whole milk
- ¼ cup butter, melted
- 20 ounces sharp cheddar cheese, grated (about 5 cups)
- 1 teaspoon salt
- Dash of pepper
- Dash of paprika (for topping)
- 3 egg yolks (optional)
- Cooking spray
Instructions
1️⃣ Prepare the crockpot:
Spray the inside of your crockpot with cooking spray to prevent sticking.
2️⃣ Combine the ingredients:
Add the uncooked macaroni, evaporated milk, whole milk, melted butter, salt, and pepper into the crockpot. Stir in most of the grated cheddar cheese, reserving a handful for the topping. If using, add the egg yolks and mix well.
3️⃣ Top with cheese and paprika:
Spread the reserved cheese evenly on top of the mixture. Sprinkle with a dash of paprika for added flavor and color.
4️⃣ Cook on low:
Cover the crockpot and cook on the low setting for 2 hours.
5️⃣ Check and stir:
After 2 hours, check the pasta for doneness and give it a good stir. If the pasta isn’t fully cooked, continue to cook for an additional 30-60 minutes, checking periodically.
6️⃣ Serve hot:
Once the pasta is tender and the cheese is melted and creamy, serve immediately while hot. Enjoy this delicious, comforting dish!
Notes
- Cheese options: For a flavor twist, substitute part of the cheddar with Monterey Jack or smoked Gouda.
- Texture tip: Stirring halfway through ensures even cooking and prevents clumps of cheese.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 2.5-3 hours
Nutrition
- Serving Size: 6-8