4 Ingredient Slow Cooker Mac and Cheese

Lori Sari: "Good basic recipe, and it came out creamy and ten…" Read More


  • 1 pound elbows (uncooked macaroni)
  • 24 ounces evaporated milk
  • 2 cups whole milk
  • 3 1/2 cups shredded cheese (I used sharp cheddar and Monterrey jack)
  • 1/2 teaspoon paprika (optional)
  • 1 teaspoon mustard (optional)
  • salt (to taste)
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    AMP 7 months ago
    I halved the liquid at least . It still isn't the greatest recipe. We don't have Jack cheese so I used Havarti. I think beefing it up with onion and bacon bits, less liquid would be even better. Oh I used a bit of cornflour to thicken. It's ok as a base recipe and at least it uses real cheese. (What on Earth is Velveeta I googled it and it looks terrifying)
    Porcha Brown 8 months ago
    Horrible Turnout I would not make again
    Christy Pacha a year ago
    Too much liquid...not a fan!
    ChongWingYiuChloe 2 years ago
    Its okay, but its too creamy
    Jennifer L. 3 years ago
    Followed recipe exactly and it turned out gummy and didn't taste good at all. Won't attempt another try.
    Christina H. 3 years ago
    We made this and it was so mushy and geltain like would recommend if you attempted this don't add all the liquid or just go for Mac and cheese from a box
    Derek H. 3 years ago
    The 2 hour cook time on low turned this dish into mush. I'd recommend using a stove top recipe for mac & cheese.
    Lori Sari 3 years ago
    Good basic recipe, and it came out creamy and tender. I added 1 tsp. dried mustard, 2 tsp. paprika, and 1 tsp. garlic powder. It took about 2 1/2 hrs. in my crockpot. Tasted slightly sweet at the end, but it wasn't unpleasant. I may try only one can of evaporated milk next time to see if that makes a difference. Very easy and would recommend for a good side dish.