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Macaroni and Cheese - Crock Pot

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Servings 4 -6 servings


  • 2 cups elbow macaroni
  • 2 cups shredded cheddar cheese
  • 12 oz. Velveeta cheese cubed
  • 12 oz. can evaporated milk
  • 1 ½ cups milk
  • 1 cup Parmesan cheese
  • ½ stick butter melted and cooled to room temperature
  • 3 eggs
  • ½ tsp. paprika
  • ½ tsp. dry mustard
  • salt and pepper to taste

Optional Toppings:

  • 1 tbs. butter
  • 2 tbs. breadcrumbs
  • Italian seasoning
  • crushed red pepper


  • 1. Fill a large pot halfway with water and bring to a boil. Add a pinch of salt and the elbow macaroni. Cook the macaroni for 5-7 minutes or halfway through the cooking time listed on the box.
  • 2. Spray the inside of your crock pot with non-stick cooking spray. Combine the evaporated milk, milk, butter and eggs in the crock pot. Whisk until smooth.
  • 3. Add the cheddar, Velveeta and Parmesan cheese. Drain the pasta and add to the slow cooker. Stir in the paprika and dry mustard.
  • 4. Cook on high for 30 minutes then reduce the temperature to low and cook for 3 - 3 ½ hours.
  • 5. Season with salt and pepper to taste, or use the optional toppings.
  • 6. Preheat the oven to 350. Transfer the mac and cheese into a 9x13 baking dish or into individual ramekins.
  • 7. Melt the butter and mix in the breadcrumbs until lightly coated. Sprinkle over the mac and cheese. Sprinkle with Italian seasoning and crushed red pepper.
  • 8. Bake for 3-5 minutes or until breadcrumbs are browned. Season with salt and pepper to taste.


Inspired by: Fake Ginger

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

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