Slow cooker macaroni cheese

LornaBy Lorna  ,

September 20, 2017

Very creamy and rich American style mac n cheese

  • Prep: 5 mins
  • Cook: 3 hrs 30 mins
  • Yields: 4 servings


8 ounces pasta

One can of evaporated milk

1 1/2 cups of milk

1/4 cup of melted butter

1tsp salt

Dash of pepper

2 large eggs, beaten

5 cups of sharp cheddar grated

Dash of paprika


1In a large slow cooker sprayed with cooking spray mix all the ingredients bar 1/2 a cup of cheese and the paprika

2Mix well then top with the rest of the cheese and sprinkle on the paprika

3Cover and cook on low for 3 1/2 hours


10 Reviews

Steph Keegan

September 21, 2017

I made this the other day really didn’t look good and I didn’t eat it for dinner tried it that night and it was lovely wish I’d given it a chance!

Robbie Duncan

September 21, 2017

Heather Macq

Bryony Large

September 21, 2017

Christine Jones

Nick Hendley

September 21, 2017

1 cup = 8oz=225g=225ml

Feed your family for about £20 a week.

September 20, 2017

Just use the same size cup and all will be fine

Rachael McGuirk

September 20, 2017

I saw this on the thread the other day and really wanted to try it, really confused with the cup measurements though 🙁 I Googled the gram or oz equivalent but it just got more confusing!

Amii Mitchell

September 20, 2017

I really need a pressure cooker, I’m so impatient

Katharine Poulter

September 20, 2017

You can still make beautiful macaroni cheese in the oven though. And pressure cookers are great.

Susan Clark

September 20, 2017

Am I the only one without a slow cooker?!! My 40 year old pressure cooker is my favourite. Bung it all in and super tender meat within 30 minutes!

Jenny Bewley

September 20, 2017

Ooh I love macaroni cheese!