This Crockpot mac and cheese uses evaporated milk instead of heavy cream to create a rich, velvety sauce that’s simple to prepare and deeply satisfying.
Beaten eggs give the casserole a custard-like, creamy texture that helps everything hold together. Read on for the full recipe and tips.
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Ingredients
- 8 ounces elbow macaroni (uncooked)
- 1 can (12 ounces) evaporated milk (or substitute heavy cream)
- 1 ½ cups whole milk
- 2 large eggs, beaten
- 4 tablespoons unsalted butter, cubed
- 2 ½ cups shredded sharp cheddar, divided
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ½ cup panko breadcrumbs (optional)
- 1 tablespoon olive oil
Prep the Crockpot
Grease the inside of the Crockpot with nonstick spray or butter to prevent sticking.
Par‑Cook the Macaroni
Bring a pot of salted water to a boil and cook the macaroni for about 4–5 minutes, until just undercooked. Drain and rinse under cold water to stop the cooking so the pasta won’t turn mushy in the Crockpot.
Whisk the Liquid Mixture
In a medium bowl, whisk together the evaporated milk, whole milk, beaten eggs, Dijon mustard, garlic powder, salt, and pepper. This will form the creamy base for the mac and cheese.
Layer in the Crockpot
Add the par‑cooked macaroni to the Crockpot. Scatter the cubed butter, 2 cups of the shredded cheddar, the mozzarella, and the Parmesan over the pasta. Pour the milk-and-egg mixture evenly over everything and stir gently to combine.
Cook on Low
Cover and cook on low for 2–3 hours, stirring every 30 minutes to help the cheese melt evenly and prevent sticking. Check at the 2‑hour mark — if the sauce seems too thick, add a splash of whole milk to loosen it.
Toast the Breadcrumbs
While the casserole cooks, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the panko and toast, stirring frequently, until golden. Remove from the heat and set aside for topping.
Finish and Let It Set
When the pasta is tender and the sauce is creamy, stir in the remaining ½ cup cheddar. Turn off the Crockpot, cover, and let sit 5 minutes to melt the cheese fully and allow the texture to set.
Assemble and Serve
Sprinkle the toasted breadcrumbs over the mac and cheese for a crunchy finish. Garnish with chopped fresh parsley if desired and serve warm.
Notes
- Evaporated milk: Delivers a rich, creamy texture without the heaviness of cream and helps produce a velvety sauce.
- Eggs for creaminess: Beaten eggs bind the sauce and give it a smoother, custard-like finish.
- Cheese options: Sharp cheddar is recommended, but you can mix in Monterey Jack, Gouda, or Fontina for different flavors.
- Breadcrumb alternatives: If you don’t have panko, crushed crackers or toasted nuts make good crunchy toppings.
Why This Recipe Works
- Evaporated milk for creaminess: Replaces heavy cream while keeping a silky texture.
- Eggs for stability: Add body and prevent the sauce from separating.
- Crockpot convenience: Low hands-on time while the slow cooker produces a consistent, creamy result.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm portions in the microwave or on the stovetop with a splash of milk to restore creaminess.