Crockpot Mac and Cheese Recipe With Eggs

This version of Crockpot Mac and Cheese swaps heavy cream for evaporated milk, giving you a rich, creamy sauce that’s both easy to prepare and perfectly satisfying.

The addition of eggs helps create a custard-like texture that holds everything together. Let’s dive in!

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Ingredients

• 8 ounces elbow macaroni (uncooked)
• 1 can (12 ounces) evaporated milk (or heavy cream)
• 1 ½ cups whole milk
• 2 large eggs (beaten)
• 4 tablespoons unsalted butter (cubed)
• 2 ½ cups shredded sharp cheddar cheese (divided)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 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 your Crockpot with nonstick spray or butter to prevent sticking.

Par-Cook the Macaroni

Boil the macaroni in salted water for about 4–5 minutes, just until slightly undercooked. This ensures the pasta doesn’t become mushy as it cooks in the Crockpot. Drain and rinse under cold water.

Whisk the Liquid Mixture

In a medium-sized bowl, whisk together the evaporated milk, whole milk, eggs, Dijon mustard, garlic powder, salt, and pepper. This mixture will form the creamy base for your mac and cheese.

Layer in the Crockpot

Place the par-cooked macaroni in the Crockpot. Add the cubed butter, 2 cups of shredded cheddar cheese, mozzarella cheese, and Parmesan cheese. Pour the liquid mixture over the pasta, ensuring everything is well-coated. Stir gently to combine.

Cook on Low

Cover the Crockpot with the lid and cook on low heat for 2–3 hours, stirring every 30 minutes to distribute the cheese and ensure even cooking.

Pro Tip: Check the texture of the sauce around the 2-hour mark. If it’s too thick, add a splash of whole milk to loosen it up.

Toast the Breadcrumbs

While the mac and cheese is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the panko breadcrumbs and toast them, stirring frequently, until golden brown. Remove from heat and set aside.

Add the Final Cheese and Let It Set

Once the pasta is tender and the sauce is creamy, stir in the remaining ½ cup of cheddar cheese. Turn off the Crockpot, cover it again, and let the cheese melt for 5 minutes.

Assemble and Serve

Sprinkle the toasted breadcrumbs over the mac and cheese for a crunchy topping. Garnish with fresh parsley and serve warm.

Notes

• Why Evaporated Milk? Evaporated milk gives the sauce a rich, creamy consistency without the heaviness of cream. It also enhances the flavor and adds a velvety texture.
• Eggs for Creaminess: The beaten eggs bind the ingredients, making the sauce thicker and smoother while adding extra richness.
• Cheese Choices: Sharp cheddar is the star of the show, but feel free to experiment with other cheeses like Monterey Jack, Gouda, or Fontina.
• Breadcrumb Alternatives: If you don’t have panko, crushed crackers or even toasted nuts can add a crunchy topping.

Why This Recipe Works

1. Evaporated Milk for Creaminess: Evaporated milk replaces heavy cream without sacrificing the creamy texture.
2. Eggs for Stability: The eggs add structure and prevent the sauce from separating, creating a silky finish.
3. Crockpot Convenience: Minimal effort is required while the slow cooker works its magic!

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm individual portions in the microwave or on the stovetop with a splash of milk to restore the creamy consistency.