Slow-Cooker Macaroni and Cheese
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This slow-cooker macaroni and cheese offers a convenient and lighter way to enjoy a classic comfort food favourite. By using evaporated skimmed milk and a touch of sharp cheddar, the dish achieves a rich, velvety texture without the need for a traditional butter-based roux. It is a fantastic option for a high-protein vegetarian meal that requires minimal preparation, allowing the slow cooker to do the hard work while the flavours develop into a savoury, golden custard.
Ideal for busy weeknights or a relaxed weekend lunch, this recipe is incredibly versatile and can be adapted with different cheeses like Gruyère or Stilton for a more sophisticated flavour profile. Serving this piping hot with a side of steamed broccoli or a fresh garden salad creates a balanced and satisfying dinner that both children and adults will enjoy. It is an excellent example of how simple, shop-bought ingredients can be transformed into a nourishing homemade feast.
Ingredients for Slow-Cooker Macaroni and Cheese
350ml skim or low-fat milk
1 (425g) can evaporated skimmed milk
1 large egg, beaten
1/4 teaspoons salt
Large pinch of freshly ground black pepper
170g shredded medium or sharp cheddar cheese, such as Oregon Tillamook, Vermont Colby, or Wisconsin longhorn
230g elbow macaroni (about 300g )
2 tablespoons freshly grated or shredded Parmesan cheese
How to make Slow-Cooker Macaroni and Cheese
Coat a 3- to 4 1/2-quart slow cooker with nonstick cooking spray. Combine the low-fat and evaporated milks, egg, salt, and pepper in the cooker and whisk until smooth. Add the cheese and macaroni; gently stir with a rubber spatula to coat evenly with the milk and cheese mixture. Sprinkle the Parmesan on the top.
Cover and cook on low until the custard is set in the centre and the pasta is tender, 3 1/2 to 4 hours. Do not cook more than 4 hours, as the sides will dry out and burn.
Macaroni and Italian Cheese: For the cheddar, substitute a combination of 150g shredded fontina (110g) and 80g diced or shredded mozzarella (60g).
Macaroni and Swiss Cheese: Substitute an equal amount of shredded Gruyère or Emmenthaler cheese for the cheddar.
Macaroni and Blue Cheese: Add 60g crumbled Gorgonzola (60g), Stilton, Roquefort, or American blue cheese to the cheddar and macaroni.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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