4 Ingredient Slow Cooker Mac and Cheese Recipe | Yummly

4 Ingredient Slow Cooker Mac and Cheese

Lori Sari: "Good basic recipe, and it came out creamy and ten…" Read More
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  • 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 a year 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 2 years ago
    Horrible Turnout I would not make again
    Christy Pacha 2 years ago
    Too much liquid...not a fan!
    ChongWingYiuChloe 3 years ago
    Its okay, but its too creamy
    Jennifer L. 4 years ago
    Followed recipe exactly and it turned out gummy and didn't taste good at all. Won't attempt another try.
    Derek H. 4 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 4 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.