Slow Cooker Mac and Cheese

Nothing says fall like comfort food, and nothing says comfort food like a bowl of mac and cheese. Enjoy this delicious slow cooked meal this fall.


2 cups Uncooked elbow macaroni
1 can
(12 oz.)
Reduced-fat evaporated milk
1 ½ cups Fat-free milk
⅓ cup Phil’s Fresh Eggs Cage Free Liquid Egg Whites
1 Tbsp. Butter, melted
8 oz. Reduced-fat process cheese (Velveeta), cubed
2 cups
(8 oz.)
Shredded sharp cheddar cheese, divided

Coarsely ground black pepper (optional)


  1. Cook macaroni according to package directions; drain and rinse in cold water.
  2. In a large bowl, combine the evaporated milk, fat-free milk, egg whites, and butter. Stir in the process cheese, 1½ cups shredded sharp cheddar cheese, and well-drained macaroni.
  3. Transfer to a 3-qt slow cooker coated with cooking spray. Cover and cook on low for 2-3 hours or until center sets, stirring once. Sprinkle with remaining sharp cheddar cheese and, if desired, coarsely ground pepper.
  • Slow Cooker Mac and Cheese

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