🧀 Creamy Crock Pot Mac & Cheese Ingredients 16 oz elbow macaroni 4 tablespoons butter 3 cups shredded sharp cheddar cheese 1 cup shredded Colby Jack cheese 1 can (12 oz) evaporated milk 2 cups whole milk 4 oz cream cheese, softened 2 large eggs, beaten 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon paprika ½ teaspoon salt ¼ teaspoon black pepper Directions Cook the macaroni for about 5–6 minutes, just until slightly tender. Drain well. Don’t fully cook it because it will continue cooking in the crock pot. Lightly grease the inside of your slow cooker. Add the macaroni, butter, cheddar, Colby Jack, cream cheese, evaporated milk, and whole milk. Mix the beaten eggs with the garlic powder, onion powder, paprika, salt, and pepper, then stir into the macaroni mixture. Cover and cook on LOW for 2–3 hours, stirring once or twice if possible. When the pasta is tender and the cheese is creamy and melted, turn the crock pot to WARM. ⭐ Make it extra good Sprinkle another ½–1 cup shredded cheese over the top during the last 15 minutes and let it melt. Optional add-ins: crispy bacon, diced ham, smoked sausage, pulled chicken, broccoli, or a little hot sauce. Tip: Freshly shredded cheese melts much smoother than bagged pre-shredded cheese.