Slow Cooked Mac-N-Cheese


1 (16 oz) package of elbow macaroni

1/2 c (1 stick) butter, melted

2 eggs, beaten

1 (12 oz) can of evaporated milk

1 (13/4 oz) can condensed cheddar cheese soup, undiluted

1 c. milk

4 c (16 oz) shredded cheddar cheese


  1. Cook macaroni according to package directions; then drain macaroni.
  2. Place macaroni in a 5-quart slow cooker; add butter.
  3. In a bowl, combine eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine.
  4. Cover and cook for 4 hours. Sprinkle with the remaining cheese if desired. NOTE: If you add the cheese on top, cook 15 minutes longer or until cheese is melted.


Yield: 10 servings

COOK’S TIP: I multiply by 4 to fill a Nesco roaster for FFA events.