Slow Cooker Mac and Cheese

I saw this recipe over at A Whisk and A Prayer and wanted to try it out.  I love my crock pot and I love finding new recipes for it!   We really enjoyed it!

recipe found at: A Whisk and A Prayer

1 1/2 cups milk
1 (12 oz) can evaporated milk (evaporated milk keeps the egg and milk from curdling)
1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
3 large eggs
1/2 tsp salt
3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)
1/2 pound elbow macaroni or mini penne tubes, cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese

Spray inside of your slow-cooker with cooking spray or grease it with olive oil.
Combine milk, evaporated milk, eggs, butter, and salt in slow cooker and whisk until smooth.
Add shredded cheese (not the Parmesan) and macaroni.
Sprinkle with pepper and any other spices you want to put in. Stir to coat evenly.
Sprinkle the Parmesan cheese on top.
Cover and cook on HIGH for 30 minutes.
After 30 minutes, reduce the temperature to LOW and cook for 2 to 2-1/2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may site in the cooker on the KEEP WARM setting for 30 minutes before serving. Before dishing it up, you can saute some bread crumbs with olive oil and sprinkle them on top.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: crock-pot, dinner, italian, pasta, side-dish

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe


  1. Bridget

    Oh my! This one I will definitely have to try!

  2. TheBookGirl

    I love my crockpot, but have never attempted pasta in it; I was always afraid the texture would be too mushy. I'm going to have to try this recipe, thanks :)

  3. The Country Cook

    On busy days, my slow cooker, crock pot is my best kitchen friend!Your dish looks delicious and is a true comfort food. I can't wait to try this one out!

  4. MrsJenB

    What a fabulous idea! It sounds awesome, too. I might have to give this a try over the weekend - especially now that the temps are starting to fall a bit! ;)

  5. AndiWinslow

    Looks like a nice recipe, easy, and tasty. Love mac and cheese nice post andi

  6. Yvonne @ StoneGable

    Great idea. I didn't think pasta worked well in a slow cooker. My family LOVES mac and cheese! What a wonderful discovery tonight. I can't wait to try this.Please join StoneGable with your delightful dish at ON THE MENU MONDAY. Linky will be posted at 8:00 Sunday night.Yvonne

  7. Lisha @ DeLovely Life

    Tried this recipe today. Discovered I am not so crazy about the eggy-ness of the mac and cheese. Next time I would omit the eggs. The texture just plain freaked me out. It was more like Egg Mac and Cheese, but maybe I made it incorrectly? Followed the directions, but it wouldn't surprise me if I managed to mess it up. Thanks anyway! I'm staying far away from eggs in mac and cheese.

  8. Anonymous

    This is my new favorite recipe. Seriously amazing. I make it every time I have a dinner party!

  9. Aubrey

    I found your site via Pinterest and tried this recipe out last night. It was AWESOME and sooooo tasty! I just dumped the dry pasta in without cooking it and it was done within the 2hr time frame in my crock pot. I wish I would have added the whole bag of penne because there was excess liquid but will DEFINITELY be making this again!

  10. Kitten 35

    I just made this and it is done. I think if you follow the directions and make sure you add the eggs and cooled pasta to the cold ingredients, that it should not curdle. Mine did not curdle at all. I followed the recipe exactly, except I used a bit more pasta, .and I used a mixture of baby swiss, asiago, and sharp white cheddar. Normally I would add mustard and garlic powder, and next time I will. But wow it is amazing. Tastes soooooo yummy! Because I added extra pasta, mine came out more like a quiche where you could cut it into pieces to serve, instead of a creamy dish. Thanks to trial and error, I will know better next time, and believe me, there WILL be a next time! Thank you for the wonderful recipe!! Also 2 1/2 hours was a bit too long if you leave the crock in the heating element after it is done... so remember that people. Go for just 2 hours.... turn crock pot off and it will finish cooking while it sits! Alternatively.... go for the full 2 1/2 hrs. but be sure to remove the crock when the time is up so that it does not continue cooking! :)

  11. Stacey

    Have you ever doubled the recipe? 6 eggs sounds like a lot. How many servings do you think the regular recipes has?

  12. Bettie

    I tried your Slow Cooker Mac and Cheese and I must say I'm sure glad I did. Will definitely add this to my menus. It was so easy to put together and it tastes delicious. My family thanks you for this yummy recipe. Looking forward to trying some of your others.

  13. J

    I really wanted to love this recipe, but the Italian cheese blend was just way too strong...which did cause us to eat way less:)
    I was also disappointed with the curdling, the canned milk didn't make any difference in my opinion. I think I will try this cooking method with another recipe.
    Thanks anyway,

  14. Jonathan

    I just made this tonight. It did taste very good and cheesy. BUT I followed everything exact. Brand new crockpot that I have mastered other receipes. But after 2 1/2 hours. The cheese did curdle. Can you please offer any suggestions?

  15. Carol

    Mine turned out curdled, not creamy looking like your picture. Not sure why. I followed the recipe.