Crock Pot Mac and Cheese

Pasta cooked al dente in a creamy cheese sauce…in the crock pot! This mac and cheese is topped with bread crumbs for added crunch and flavor.

Crock Pot Mac and Cheese

Last month I shared this recipe for Crock Pot Mac and Cheese over at Mom It Forward. In case you missed it over there, I wanted to share it with you here!

My crock pot and I are pretty good pals. We see each other on a regular basis and I can count on it to always be a good friend and help me make dinner. I love using my crock pot! I especially love using it on days when I can’t seem to get life in order and stay organized enough to get dinner on the table.

Days like these call for a delicious crock pot recipe. This Crock Pot Mac and Cheese is cheesy and creamy with a little bit of crunch from the bread crumbs on top. The kids love it as much as my husband and I love it! It’s a winning dinner for the whole family.

Crock Pot Mac and Cheese

Crock Pot Mac and Cheese
  • 1 box penne pasta
  • 2 c. milk
  • 1 can evaporated milk
  • 1/4 c. butter melted and cooled to room temperature
  • 3 eggs
  • 1/2 tsp. salt
  • pepper to taste
  • 3 c. Italian blend cheese
  • 1/2 c. Parmesan cheese
  • 2 Tbsp butter
  • 1/4 c. bread crumbs
  1. Cook the pasta in a pot of boiling water for 5 minutes. Drain and set aside.
  2. Combine both milks, eggs, melted butter, and salt. Whisk until smooth.
  3. Place milk mixture in the crock pot and add Italian blend cheese and pasta. Sprinkle with pepper and stir.
  4. Sprinkle Parmesan cheese on top of pasta. Cook on low for 2 1/2 hours.
  5. In a saute pan, combine bread crumbs and 2 Tbsp butter. Saute until brown.
  6. Sprinkle bread crumbs over mac and cheese and cook on low for 30 more minutes.
 I hope you love this mac and cheese recipe as much as we do! Here are some of our other favorite pasta dishes…
Shrimp Fettuccine Alfredo
Spinach Lasagna Rolls
Easy Spaghetti Bake


    • sharon says

      Hi there: About the evaporated milk, usually I measure 1 can of milk and 1 can of water into a sealable pourable container. I always have this in the fridge and consider it a staple. I use it instead of regular milk for tomato soup, gravy, mac and cheese, pancakes, French toast, mashed potatoes, mashed cauliflower, etc….just about anything you would use whole milk for. Just a though: don’t get it confused with condensed milk, which has the consistency of liquid sugar in a can. This I use for fudge, lemon pie and so forth….good luck to you.

  1. says

    This sounds so great! My husband complains about homemade macaroni and cheese. He is weird and likes the kind in the blue box. Maybe he will like this one.

  2. lorraine Goodwin says

    dear ali thank you for your interesting recipis I am looking forward to us evaporated milk in the macaroni cheese. used to make it when all my family were home . now they are in Sydney and Queensland aust now. good luck for The New Year 20115 from Australia.

  3. Kimberley says

    I’m making this right now! It looks super yummy. However, when I just made my breadcrumb and butter mixture it turned into being a kinda blob instead of flaky breadcrumbs. I had to just spoon it on top of the Mac and cheese in clumps. What am I doing wrong?

    • Alli says

      Thanks for the comment, Kimberley. Sorry that the breadcrumb topping didn’t work out as well for you. It won’t be a dry topping after you cook in in the saute pan. The breadcrumbs are soft and you end up sprinkling it over the mac and cheese as well as possible. But if it got too clumpy, maybe there was too much butter and not enough breadcrumbs in the pan. Or they didn’t cook long enough. Hopefully it still tasted good!

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