Easy Crockpot Macaroni and Cheese

How to Make Crockpot Macaroni and Cheese is easy peasy.  The prep time is minimal if you buy pre-shredded cheese, and the end result is delicious.  My family LOVES this recipe, although I have to warn you that it tastes better than it looks.  I like that this recipe is pretty versatile.  You can use whatever macaroni noodles you have on hand and it always tastes great.  This Crockpot Macaroni and Cheese Recipe uses milk, eggs and cheese to make the creamy goodness.  The resulting mac and cheese is a crowd pleaser!!!

crock pot macaroni and cheese

Easy Crockpot Macaroni and Cheese

crock pot mac and cheese

 

Easy Crockpot Macaroni and Cheese
Recipe type: Crockpot
Serves: 8
 
Ingredients
  • ½ lb. uncooked macaroni
  • 4 cups milk
  • 2 eggs
  • 4 cups shredded cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 3 TBS dijon mustard
Instructions
  1. Spray bottom crockpot.
  2. Add macaroni to crockpot.
  3. Whisk eggs in bowl and add to macaroni.
  4. Add the rest of the ingredients.
  5. Cover and Cook on Low for 2-5 hours or on High for 1-3 hours.

*You can make this recipe gluten free by using a gluten free macaroni like I did.  The macaroni still tastes great, but the noodles didn’t hold up as well as gluten enriched/derived macaroni so the noodles didn’t hold their shape very well.

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Comments

  1. 3

    says

    Oh wow this sounds so good! I’m a huge mac and cheese fan but I’ve never been able to make one myself that I actually enjoyed. I really want a slow cooker, and this is definitely something I’m going to try when I get it.

    • 4

      Angie says

      It’s REALLY good! I do recommend using regular elbow macaroni, though! It holds up better and does taste better, too. A few members of my family had to go gluten free so I made last nights batch gluten free and everyone liked it, but they didn’t LOVE it like they do with regular macaroni.

  2. 5

    says

    Yum yum yum! I just made crock pot mac n cheese for the first time a couple weeks ago. It was SOOO good. And the recipe was very similar except that mine called for evaporated milk. My sister in law makes this all the time when we’re down south and she is gluten free too – and hers is always delicious!

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