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Slow Cooker Mac and Cheese Recipe


  • 3 1/2 cups whole milk
  • 1 can (12 oz) evaporated milk
  • 1/2 cup butter, melted
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 box (16 oz) elbow macaroni
  • 4 cups shredded Cheddar cheese (16 oz)
  • 8 oz Velveeta cheese, cut into 1/2-inch cubes
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons butter
  • 2/3 cup panko crispy bread crumbs


  1. Spray 5-quart slow cooker with cooking spray. In slow cooker, beat milks, melted butter, mustard, salt and peppers with whisk. Add macaroni and 3 1/2 cups of the Cheddar cheese, the cubed cheese and the Parmesan cheese. Cover; cook on Low heat setting 2 1/2 hours or until macaroni is cooked, but not mushy.
  2. Stir to combine. Sprinkle remaining 1/2 cup Cheddar cheese on top; cover and let stand about 15 minutes or until melted.
  3. Meanwhile, in 8-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Sprinkle over mac and cheese, and serve.

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