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Slow Cooker Mac & Cheese

  • Servings: 12
  • Course: Side Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 1 Reynolds® Slow Cooker Liner
  • 2 1/2 cups milk
  • 1 can (10 3/4 oz.) condensed cheddar cheese soup
  • 2 eggs, beaten
  • 2 tablespoons finely chopped onion (optional)
  • 4 cups shredded sharp cheddar cheese
  • 1 package (16 oz.) elbow macaroni, uncooked
  • 2 tablespoons flour
  • 1/4 teaspoon black pepper Paprika


Step 1

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 2

COMBINE milk, soup, eggs, onion, cheese and macaroni in a large bowl until well blended. Sprinkle flour and pepper into cheese mixture; stir to combine. Pour into slow cooker liner. Place lid on slow cooker.

Step 3

COOK on LOW for 3 1/2 to 4 hours.

Step 4

CAREFULLY remove lid to allow steam to escape. Sprinkle with paprika. Serve food directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Step 5

REYNOLDS KITCHENS TIP: To reduce fat and calories you may substitute reduced fat milk and reduced fat cheddar cheese.

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