Slow-Baked Mac & Cheese

Submitted by Laura Dotson

Slow-Bake Mac & Cheese


  • 1 1/2 cups milk
  • 12 oz. fat-free evaporated milk
  • 1/4 cup unsalted butter melted, cooled to room temperature
  • 3 lg. eggs
  • 1/2 tsp. salt
  • 12 oz. shredded cheese (Italian Blend or Fontina)
  • 1/2 lb. elbow macaroni par cooked (6-7 minutes), drained
  • 1/2 cup grated Parmesan cheese
  • Black pepper to taste


  • Spray the inside of your slow cooker with cooking spray. Combine milk, evaporated milk, eggs, butter, and salt in slow cooker and whisk until smooth. Add shredded cheese (not Parmesan) and macaroni, sprinkle with black pepper. Stir gently to coat evenly. Sprinkle Parmesan cheese on top. Cover and cook on high for 30 minutes. After 30 minutes, reduce temperature to low and cook for 2 1/2 hours, until custard is set in the center and pasta is tender. The macaroni and cheese may sit in the cooker on the warm setting for 30 minutes before serving.