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Slow Cooker Macaroni and Cheese

This ranks up there with premium comfort food. A great side for a New Year’s Day meal. OK, I confess. We even have this easy recipe as the main course on busy weeknights or for Sunday dinner [3]. It’s a dressier version of the boxed kind. Homemade macaroni and cheese for the seven of us [4].

A highly requested family favorite!

Slow Cooker Macaroni and Cheese

Yield – 4-6 servings

Preparation Time – 20 minutes

Cooking Time – 4-5 hours


  • 1/2 lb elbow macaroni, cooked
  • non-stick cooking spray
  • 12 oz evaporated milk
  • 1 1/2 cups milk
  • 2 eggs, beaten (I leave this out and it still tastes yummy!)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups shredded cheddar


  1. Coat the crock pot with non-stick spray.
  2. Add all ingredients, saving 1 cup of cheese.
  3. Cook on low 4-5 hours.
  4. Sprinkle remaining cup of cheese over top a few minutes before serving.

Confession: It’s hard for me to remember to stop at 2 pm in the afternoon and boil macaroni noodles. I’ve found if I boil the noodles at lunch time, as I do in Make Supper at Lunch [5] – or even the night before while making supper – it makes it so easy to toss these ingredients in the slow cooker at the right time. The point is to boil the noodles for crock pot macaroni and cheese while I am already cooking and making a mess anyway.

Anyone else confess to feeding their crew mac and cheese as a main course? What’s your variation of this favorite?