Easy Crock-Pot Mac and Cheese

September 25, 2015 | By | Comments (2)

Macaroni and Cheese remains a classic and comforting side dish that pleases children and adults, alike. Whether you’re siding a holiday meal or need a quick and simple side dish, mac and cheese can do the trick. Though there countless recipes to choose from, today, we’re cranking up the crock-pot to cook this Extra-Cheesy Macaroni and Cheese.


For this crowd-pleasing crock-pot mac and cheese, you’ll need the ingredients listed below.

  • 1 (8-ounce) package shredded Italian three-cheese blend
  • 1 (8-ounce) package shredded sharp Cheddar cheese
  • 2 large eggs, lightly beaten
  • 1 (12-ounce) can evaporated milk
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon ground red pepper
  • 1/2 teaspoon black pepper
  • 8 ounces small shell pasta (about 2 1/4 cups), uncooked

Using Italian and Cheddar cheeses makes this mac and cheese deliciously cheesy, but that’s not even the best part about this recipe. Because you don’t have to precook the pasta, this recipe only requires 6 minutes of prep time! First, combine the cheeses in a bowl and whisk together the eggs, evaporated milk, milk, salt, dry mustard, ground red pepper, and black pepper. Next, stir in the pasta and 3 cups of cheese into the mixture and pour it into a 3-quart crock-pot. Sprinkle ¾ cup of the cheese over the pasta before covering and cooking it on low for 4 hours. Before serving, sprinkle each serving with remaining cheese and enjoy!

For more crock-pot recipes, check out Side Dishes from the Slow Cooker, Back-to-School Slow Cooker Recipes, and 22 Hearty Slow-Cooker Chilis. Happy cooking!


  1. Laura Peirce Raymond

    So many questions! How many servings does this make? That’s a LOT of mac and cheese! Also, are the eggs necessary? Is the purpose to serve as the emulsifier/binder that keeps the eggs and milk from separating? Asking because of an egg allergy, wondering if it’s something we can leave out or not.

    October 4, 2015 at 2:14 pm
    • Jessica Colyer

      Hi @Laura! Leaving out the eggs shouldn’t be a problem. The addition of eggs just makes the macaroni and cheese smoother and creamier. This recipe makes 6-8 servings, which yes, that is a lot! But it’s perfect to share with family and friends or you could just freeze the leftovers to have later in the week. Thanks for asking!

      October 15, 2015 at 10:45 am

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