How to Make Macaroni and Cheese in a Crockpot | Allrecipes
by Allrecipes
Say goodbye to dry, baked mac and cheese. This slow cooker version delivers the creamiest texture imaginable, thanks to a clever combination of milk, evaporated milk, cream cheese, and a perfectly tempered egg mixture. Nicole's foolproof method avoids curdling and ensures a silky sauce that clings to every pasta tube. Whether you're feeding a crowd or just yourself, this recipe comes together in under two hours and can be kept warm until you're ready to serve—making it ideal for busy families and holiday entertaining
Watch: How to Make Macaroni and Cheese in a Crockpot | Allrecipes
Original recipe video — click to play
Original method: 1 hour 45 minutes on Low setting
Ingredients
- 450 g macaroni pasta, uncooked
Cook until just barely tender, about 5 minutes, then drain and rinse with cold water
- 23 g salt
For cooking pasta water
- 480 ml whole milk
- 400 g evaporated milk
Canned
- 60 g butter
- 225 g cream cheese, softened, softened
- ½ tsp black pepper
Freshly ground, to taste
- 1 whole large egg
Critical: whisk together before adding to prevent curdling
- 1 whole egg yolk
Whisked together with whole egg
- 450 g shredded cheese (Cheddar, Gruyère, or blend), shredded
Reserve 180ml (3/4 cup) to sprinkle on top in final 15 minutes of cooking
Choose a quality blend for best flavour; Nicole's video discusses cheese selection in detail
- 1 spray cooking spray
For coating slow cooker bowl
Method
- 1
Bring a large pot of water to a boil over a high heat; add macaroni and salt. Cook pasta until just barely tender, approximately 5 minutes.
~10 minsTip: Undercook slightly as the pasta will continue to soften in the slow cooker
- 2
Drain pasta and rinse with cold water to stop the cooking process.
~5 minsTip: This prevents the pasta from becoming mushy during slow cooking
- 3
Spray the inside of the slow cooker bowl with cooking spray.
~2 minsTip: Prevents sticking and makes cleanup easier
- 4
Add the cooked pasta to the slow cooker and stir in milk, evaporated milk, butter, cream cheese, and black pepper until well combined.
~5 minsTip: The cream cheese may not blend perfectly yet—this will be smoothed out as it cooks
- 5
In a small bowl, whisk together the egg and egg yolk until well combined.
~3 minsTip: This is essential to avoid curdled eggs. Do not skip this step. The video emphasizes this technique.
- 6
Stir the whisked egg mixture into the pasta mixture in the slow cooker.
~2 minsTip: Stir gently to combine evenly throughout
- 7
Set aside 180ml (3/4 cup) of the shredded cheese. Stir the remaining cheese into the pasta mixture.
~3 minsTip: Reserve the best-looking cheese for topping
- 8
Cover the slow cooker and cook on Low until bubbly and lightly browned around the edges, about 1 hour 30 minutes.
~1 hr 30 minsTip: Check at 1 hour 15 minutes to see the progress; timing may vary slightly depending on your slow cooker
- 9
Sprinkle the reserved cheese over the top, cover, and cook until the cheese is melted, approximately 15 minutes more.
~15 minsTip: The final cheese layer creates an attractive finish
- 10
Serve immediately, or alternatively turn the slow cooker to Warm or Off until ready to serve.
~5 minsTip: The Warm setting keeps the mac and cheese at serving temperature for 1–2 hours without overcooking
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
The key is to whisk the egg and egg yolk together thoroughly in a small bowl before adding to the pasta mixture. This ensures they're at the same temperature and texture, preventing lumps. The slow cooker's gentle heat also helps—avoid using High setting if possible, as the higher temperature increases the risk of curdling
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