EZ Crock Pot Mac and Cheez

October 2014

Wait. What? Macaroni and cheese in a crock pot? "No way," you say. But we say, "WAY!"

A quick and easy version of an old favorite, tweaked just a bit to make use of your slow cooker while getting the most out of your back-to-school/back-to-busy days. This easy recipe is loaded with flavor and there's enough to feed a small army. And all you have to do is find 10 minutes in your day to create a creamily delicious meal. Toss a simple salad together, or steam some broccoli, and you've got a full meal that everyone will love.

Try this recipe out and This email address is being protected from spambots. You need JavaScript enabled to view it. to let us know what you think. Bon appetit!


  • 1/2 pound of cooked elbow macaroni
  • 3 cups grated cheddar cheese
  • 2 cups grated gruyere cheese
  • 1 (12 oz) can of evaporated milk
  • 1 1/2 cups milk (unflavored almond or soy milk works great too)
  • 2 medium eggs, beaten
  • 1/2 cup butter
  • 2 teaspoons black pepper
  • 1 teaspoon paprika
  • salt and pepper to taste


Prepare elbow macaroni according to package directions.

Grease a 4-quart slow cooker or spray with non-stick cooking spray. Combine all ingredients in the order listed and mix well.

Cook on low for 3 - 4 hours. Remember, don't lift the lid to check on the cooking progress.

Plate and serve with a simple green salad or steamed broccoli. Serves 4 – 6.