All Day Macaroni and Cheese

All Day Macaroni and Cheese

Becky 0

"It takes all day to cook, but just a few minutes to prepare! A rich macaroni and cheese dish made with evaporated milk to make it even creamier!"

Ingredients 6 h 25 m {{adjustedServings}} servings 648 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 38.7 g
  • 59%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 1076 mg
  • 43%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
  2. In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
  3. Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.
Tips & Tricks
Mouse's Macaroni and Cheese

This mac and cheese is super cheesy, and super easy!

Baked Homemade Macaroni and Cheese

A buttery cracker topping and rich cheese sauce make it a family favorite.

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Reviews 301

  1. 397 Ratings


I make this at least once a week and my kids love it - it is gone immediately! I read some of the negative reviews and have some suggestions. First of all, this mac and cheese is an "eggy/custardy" type. If you think it is like creamy mac and cheese, your expectations will be different than what you get. Secondly, you really need to prepare it in an oblong, the larger crockpot. It makes all the difference in the consistency results. I tried the smaller circular crockpot and because it is deeper, it doesn't cook throughout - just doesn't work right and produces a different dish entirely. The oblong crock of course produces a thinner dish and as a result, it cooks throughout. Also it works much better if you cook on low throughout and don't try to speed things by cooking on high for the first hour. I live in NC and there is a cafeteria, (K&W) here that has mac and cheese just like this - when we moved here, it took a few visits to get used to it but my kids have grown up on the stuff. Also - I use reduced fat everything - milk, cheese, etc. Try the larger crock and you'll love the results.


After reading other reviews and making the slow cooker lazagne, I decided to try this without cooking the elbow noodles at all. It turned out great! I also beat the eggs and then added the milk(s), cheese and other stuff. Try not cooking the noodles first, it is great!


I have no idea why this got such bad reviews. My boyfriend and I loved this recipe! I read the other reviews and took some of their advice and added the noodles half cooked. I cooked the noodles for about 6-7 minutes then added it to the cheese mixture. I cooked the dish for 2 hours on high and got perfect results. The noodles were not mushy at all. And for you people that say that you prefer the velveta stuff or whatever, this is a custard style mac and cheese, it's not a cream style. It's supposed to be chunky! Be sure to scramble the eggs with the milks before you add the cheese and noodles, you won't get pieces of scrambled egg that way. Try it at least once if you like homemade mac and cheese. Don't cook it for 5 hours you'll probably get mush that way. About 2 hours on high is all you need. Thanks a lot for this recipe. I will for sure make this again.