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Slow Cooker Macaroni and Cheese

Course: Main Course

Products: Slow Cookers


  • 1 package (8 oz.) shredded sharp Cheddar cheese
  • 1 package (7 oz.) shredded Colby and Monterey Jack cheese blend
  • 2 eggs
  • 2 cans (12 oz. each) evaporated milk
  • 3 cups 2% milk
  • 2 teaspoons dry mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1 pound uncooked macaroni noodles
  • 1/2 teaspoon ground paprika


  1. Spray slow cooker crock lightly with cooking spray.
  2. In large bowl, combine cheeses; set aside.
  3. In another large bowl, whisk eggs lightly. Add evaporated milk, milk, dry mustard, salt, black pepper and cayenne pepper. Whisk to combine.
  4. Reserve 1/2 cup cheese for topping. Add remaining cheese mixture and uncooked macaroni noodles to egg and milk mixture. Stir to combine.
  5. Pour into slow cooker.
  6. Cook on LOW for 3 1/2 hours, stirring once every hour.
  7. Top with reserved cheese and sprinkle with paprika. Cover and cook another 30 minutes or until mixture is set in center.
Serves: 12 to 14


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