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–+ servings
Crockpot Macaroni and Cheese with Evaporated Milk is a delightful dish, featuring creamy, melted cheese perfectly coating the pasta in a slow cooker.
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5 from 1 vote

Crockpot Macaroni and Cheese Recipe

Easy Crockpot macaroni and cheese with evaporated milk recipe! Just dump it into your slow cooker and let it cook by itself all day long. I will never make homemade macaroni and cheese any other way now. A family favorite pasta dinner.
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Entree, Main Course
Cuisine: American, Italian
Keyword: crockpot, easy, macaroni and cheese, slow cooker
Servings: 8
Author: Justine

Equipment

  • 1 slow cooker
  • 1 pot

Ingredients

  • 2 cups elbow macaroni measured dry, pre boil to al dente
  • 16 oz Velveeta
  • 12 oz evaporated milk
  • 2 tbsp bacon bits optional
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp pepper

Instructions

  • Spray pot with non stick spray. Add cheese and evaporated milk into pot. Then stir in seasonings. Cook on high for 1 hour, stir halfway if able.
  • On stovetop boil noodles until they're al dente. Drain water and add them into your slow cooker, stir so they're nicely coated. Add bacon bits now if you'd like. Leftover diced ham is a great add in too.
  • Cover again and cook on low for 1-2 hours or until noodles are as tender as you'd like. You could sprinkle some shredded fresh cheese on top the last 30 minutes, cover and allow to melt also if you wanted extra cheesiness.

Video

Nutrition

Serving: 3oz | Calories: 322kcal | Carbohydrates: 37g | Protein: 19g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 1122mg | Potassium: 411mg | Fiber: 1g | Sugar: 10g | Vitamin A: 689IU | Vitamin C: 1mg | Calcium: 444mg | Iron: 1mg