Tasty Mac and Cheese (Slow Cooker)

READY IN: 3hrs 20mins
Recipe by Angela Butler

Very creamy, full of flavor, and perfect for a slow cooker recipe!! This recipe has been made for 30-40 people for company potluck events and is a hit every time. Very cheesy and even has a little bit of bacon in it.

Top Review by Beachamorgan

This was a great pot luck recipe! I added some onion powder, 1/2 teaspoon, to the recipe and everyone agreed this was the best mac and cheese ever! I did not use bacon and reduced the eggs to 2. Thanks, a very good recipe that I have recommended to many people.

Ingredients Nutrition

Directions

  1. Mince or puree large onion.
  2. Boil noodles in water or in chicken broth (adds more flavor). Add a dash of salt and the minced or pureed onion (and a little olive or canola oil to add flavor and keep it from boiling over).
  3. Slightly beat together egg, milk, salt, and pepper. Set aside.
  4. Melt butter (about 40 sec in the microwave) and then stir so all the solid is mixed well.
  5. Mix the butter and Evaporated Milk into the bowl with the egg and milk mixture.
  6. Pour drained noodles into the slow cooker or crock pot. Spread evenly.
  7. Lightly mix in the cubed Velvetta cheese and Vermont Sharp Cheddar (Cracker Barrel is one brand), leaving some on the top.
  8. Pour the milk mixture over the noodles and cheese. Do NOT Stir.
  9. Spread bacon bits over the top of noodles. Do NOT Stir.
  10. Spread the 2 cups of shredded cheese over the top of the mac and cheese. Do NOT Stir.
  11. Cook on High for 2 1/2 to 3 hours or 5 1/2 on Low. About 3/4 of the way through the cooking you can stir the mixture if desired to make sure it's setting and blending correctly. But not necessary. Do not remove lid until at least 3/4 of the way through cooking so that the mixture sets correctly.
  12. Stir well before serving.

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