Slow Cooker Macaroni and Cheese

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  • 1 tablespoon butter
  • 2 cups uncooked elbow macaroni
  • 2 cups shredded cheddar cheese (you can also use a mix of cheddar and jack if you like!)
  • 2 cups whole milk
  • 1 twelve ounce can evaporated milk
  • 1/2 teaspoon black pepper


  1. Butter the inside of your slow cooker.
  2. Put all ingredients in the slow cooker and stir gently until well combined.
  3. Cover and cook on low for about 2 1/2 hours. The mac and cheese should be gently bubbling at the edges. Remember not to take the cover off and peek – this lets the heat out!
  4. When the mac and cheese is done, give it a good stir and serve at once!