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Crock Pot Mac ‘n Cheese

I just LOVE the American Dietetic Association’s quote of the week:

“Those who think they have no time for healthy eating will sooner or later have to find time for illness.” – Edward Stanley

Could this be any less true? Along the same lines is financially supporting health and disease, putting in a bit more each trip to the grocery store can same hundreds of thousands in medical expenses down the road. That’s all I’ll say, I don’t have time to step on my soap box today!

My morning started off with a delicious smoothie to go, containing whey protein powder and flaxseed oil. As for fruit, I threw in raspberries, blueberries, blackberries, strawberries, banana, kiwi, grapes, peach, and pineapple. Did I miss a color in there? Definitely started the morning off with a rainbow of antioxidants, vitamins, and minerals – yum! A friend at work was asking for my smoothie recipe, so I hooked her up with a mini smoothie, too! P.S. The cup wasn’t as big as it looks…I got a serious close up!

Today was taste test day at work. Some of the employees requested comfort food, so I chose a mac’n cheese recipe…made in the crock pot (but of course!). It was my first time trying this recipe and I will SURELY be making it again…it was amazing! Almost TOO cheesy, I may use 3 cups of cheese next time. It served a bunch of people, though…and all good reviews!

Crock Pot Mac ‘n Cheese

1 c. skim milk
1 can evaporated milk
1 can cheddar cheese soup
4 c. 2% cheddar cheese, shredded
16 oz. box elbow macaroni
3/4 c. egg substitute (i.e. Egg Beaters)
1/2 c. Smart Balance butter
1/2 Tbsp paprika (optional)


Start crock pot. Melt butter in crock pot and pour into separate dish after melted. In a pot, boil macaroni until almost done. In a separate bowl, beat eggs, milk, evaporated milk, soup, and 3 cups of cheese. Pour macaroni into bowl, pour over butter and then wet mixture. Mix slightly.

Allow to cook on low for 3 hours. Pour remaining cup of cheese on top and sprinkle with paprika.

Makes 30 servings (1/2 c. per serving)

Nutrition Facts (per serving): 143 calories, 6 g. fat, 15 g. carbohydrate, 8 g. protein

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  1. The Candid RD
    October 1, 2009 / 2:24 am

    I think this study needs some fine tuning. There are plenty of mothers out there who work while managing their family and putting enough solid effort into the health of their child that positive effects are seen. My mom was a perfect example. She worked, and still works, full time when I grew up and she still managed to teach me great habits.Meanwhile, I know PLENTY of mothers who don't work, and they are home all day with their children, yet those children's habits are awful!! I just did a diet consult with one such family, actually.The Mac and cheese looks fabulous. Thanks for the recipe! I'm into mac and cheese lately.

  2. Chow and Chatter
    October 1, 2009 / 3:23 pm

    wow you wrote it all out, better to tweet it lol, good looking smoothie oh and love the quote

  3. Jessie
    March 30, 2012 / 9:39 am

    I made this last night using whole wheat penne. I also put two cups of shredded sharp cheddar in the crock pot and then topped with half a cup of shredded pepper jack and smoked paprika. It smelled/tasted FANTASTIC! I had some for dinner last night. Lunch today… ๐Ÿ™‚

  4. Morgan B
    December 15, 2012 / 12:19 pm


    Just a quick question- did you use a small can of evap milk or a large/regular-sized can? Also, did you literally “beat” the cheese mixture electrically or just by hand with a whisk? Thank you!


    • Nicole, RD
      December 15, 2012 / 2:32 pm

      Hi Morgan! It was a small can of evap. milk and you can just whisk by hand to combine. ๐Ÿ™‚ -Nicole

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