Awesome Macaroni and Cheese
Prep time
Cook time
Total time
Macaroni with real cheese, made easy with your crockpot - no boiling required!
Recipe type: Main
Cuisine: American
Serves: 6
  • 1⁄2 pound uncooked macaroni
  • 1 (12-ounce) can evaporated milk
  • 1 1⁄2 cups whole, 2%, 1%, or fat-free milk
  • 2 large eggs
  • half a stick (4 tablespoons) unsalted butter, melted
  • 1 teaspoon salt
  • 1⁄2 teaspoon onion powder
  • 12 ounces sharp Cheddar cheese, grated, divided
  • 8 ounces Swiss cheese, grated, divided
  • paprika, to taste
  • fresh topper: thyme leaves
  1. Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
  2. In the crock, mix together the uncooked macaroni, evaporated milk, regular milk, eggs, melted butter, salt, onion powder, Cheddar cheese minus 1⁄2 cup (set it aside for later), and Swiss cheese minus 1⁄2 cup (set it aside for later).
  3. Cover. Cook on Low 3 to 4 hours, or until the macaroni is tender and the cheese is melted. Stir up from the bottom, mixing well.
  4. Scatter the reserved Cheddar and Swiss cheeses over the top.
  5. With the cooker uncovered, continue cooking 15 to 30 minutes, or until the cheese has melted and the top is slightly dry.
  6. Sprinkle with paprika and thyme leaves just before serving.
Simple Swaps
For more color, mix 2 cups cut-up fresh tomatoes or a 14.5-ounce can of diced tomatoes, and 1 teaspoon of your favorite mustard into Step 2.
To go back in time, substitute 8 ounces of Velveeta cheese, cubed, in place of grated Swiss cheese.
To make it meaty, stir in 1 1⁄2 cups cooked, cubed ham 30 minutes before the end of the cooking time.
For more texture, top with 1⁄2 to 3⁄4 cup of crumbled bacon and 1 tablespoon of chopped fresh thyme in Step 4.

Make It Gluten-free
Use gluten-free pasta. Substitute 2 to 3 tablespoons of minced onions instead of the onion powder.

Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Recipe by Girl Gone Mom at