Crock-Pot Macaroni and Cheese

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       I love participating in recipe exchanges.  It’s always fun to get a new recipe and give it a try.  Our newest recipe exchange was for my favorite thing in the world…pasta.  I know I’ve said it before but I could literally eat pasta everyday of my life.  Just ask my college roommate; I ate pasta for dinner for four years straight.

Creamy and delicious Crock-Pot Macaroni and Cheese

      When I received the recipe for Crock-Pot Macaroni and Cheese I was super excited because I had pinned this very recipe several weeks ago and was planning to make it soon!  This just helped to speed up the process.  My recipe came from Nicole at The Cookaholic Wife.  While this recipe looked drool worthy, I was a little concerned about the huge amount of fat in it.

     I wanted the macaroni and cheese to taste delicious but I didn’t think it needed nearly the amount of cheese in it that the recipe called for.  The main changes I made to the recipe was that I increased the amount of macaroni by using an entire box, I cut the amount of cheese in half, I used low fat milk, and fat free evaporated milk.  The result was awesome!  The macaroni and cheese was thick, creamy, and cheesey.  I didn’t miss the extra cheese or fat in the least.  This is honestly one of the best macaroni and cheese dishes I have made to date-Thanks Nicole!

Macaroni and Cheese – Crock Pot  (adapted from The Cookaholic Wife)

1 lb. elbow macaroni
1 c.  shredded cheddar cheese
8 oz. Velveeta cheese, cubed
12 oz. can evaporated milk
1 c. low fat milk
1 c. chicken broth
1/2 c. Parmesan cheese
4 T.  butter, melted and cooled to room temperature
2 eggs
1/2 t. paprika
1/2 t. dry mustard
1 t. salt
1 t. black pepper
½ t. garlic powder

Optional Topping:
1 T. butter
2 T. breadcrumbs
1 T. Parmesan cheese
1/2 t. black pepper
1/2 t. garlic powder

1.  Cook the macaroni noodles according to the package directions, removing the macaroni from the stove 3 minutes before it is fully cooked.

2. Spray the inside of the crock pot with cooking spray. Combine the evaporated milk, milk, chicken broth, butter, and eggs in the crock pot. Mix until well combined.
3. Add the cheddar, Velveeta, and Parmesan cheese.  Mix well.
4.  Add the drained  pasta to the slow cooker.   Stir in the paprika, dry mustard, salt, pepper, and garlic powder.

5.  Cook on low for 4 hours.

6.  Before serving melt the butter for the topping in the microwave.  Mix in additional ingredients.  Sprinkle over top of the macaroni and cheese and serve hot.

Easy Crock-Pot Macaroni and Cheese


  1. I’m still amazed that you can cook noodles in a crockpot without them turning to mush. I love that you got a recipe you’d been wanting to try anyway. 🙂

    Thanks for being part of the recipe swap!

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