Slow Cooker Mac & Cheese

In the summer we tend to use our crock pot a lot. When it’s 100+ degrees here the last thing I want to do is heat up the kitchen. To get ready for the summer, we have been testing out a few new recipes. First up was this awesome macaroni and cheese.

Let me come clean with you….. I have made several recipes for mac & cheese in the crock pot. ALL OF THEM were complete disasters.  Dry & always overcooked. But this time I checked on it every 30 minutes or so just to make sure I didn’t screw it up, yet again.  This time was perfect!! Creamy, cheesy, and down right yummy comfort food.  It took about 2 1/2 hours and made the whole house smelled wonderful. 😉


  • 16 oz. elbow macaroni
  • 16 oz. Velveeta, cubed
  • 8 oz. Mexican cheese blend, shredded (2 cups)
  • 8 oz. white cheddar or sharp cheddar cheese, shredded
  • 2 cups milk
  • 12 oz. evaporated milk
  • 1 egg, lightly beaten
  • 1/2 cup butter, melted
  • season salt & pepper, to taste

Cooking Directions

  1. *Cook macaroni a minute less than package directions; drain. Use a cooker liner or grease a 5 qt. slow cooker. Stir in remaining ingredients.
  2. Cover and cook on low 2 – 3 hours, stir once or twice. Season salt & pepper, to taste.

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Slow Cooker Mac & Cheese



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