Slow-Cooked Mac & Cheese

Serves: 8-10


  • 2 cups dry elbow macaroni
  • 1 can [12 oz] evaporated milk
  • 1 can [10¾ oz] cheddar cheese soup
  • 8 oz sour cream (Full fat works best)
  • ½ cup [1 stick] butter, melted
  • 3 large eggs
  • 1 tsp dry mustard
  • ¼-1/2 tsp freshly ground black pepper (To your taste]
  • ½ tsp salt
  • 3½ cups of triple cheddar cheese, divided [I used Kraft Triple Cheddar]


  1. Set your slow cooker on the low setting, and spray the inside with cooking spray.
  2. Parboil the macaroni in salted water for 6 minutes.
  3. While the macaroni is cooking, in a small mixing bowl, whisk together, the melted butter, evaporated milk, cheddar cheese soup, sour cream, eggs and seasonings. Whisk until fully combined.
  4. After cooking the macaroni for 6 minutes, drain well. Add to the slow cooker
  5. Pour the cheese sauce over the macaroni along with 3 cups of shredded triple cheddar cheese.
  6. Stir all of the ingredients together until the macaroni is coated and the sauce is evenly distributed.
  7. Cover and cook on low for 2 hours.
  8. After 2 hours, remove the lid and check the middle for doneness. Sprinkle the remaining cheese on top. Replace the lid and continue to cook for an additional 15 minutes to allow the cheese to melt.
  9. Keep warm until serving.


This recipe will also work in your conventional oven. Changes: Cook the macaroni until al dente on top of the stove, then mix together with 3 cups of shredded cheese and the combined sauce. Pour into a buttered 8 x 12 inch baking dish and top with the remaining cheese. Dot the top with butter. Bake at 350°F for 40 minutes until golden.

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