Description

This Slow Cooker Mac and Cheese is the ultimate comfort food made easy. With just a few simple ingredients and no need to boil the pasta, it comes out rich, creamy, and full of cheesy goodness. It’s the perfect side dish or cozy main for any occasion.

Ingredients

2 cups elbow macaroni (uncooked)
2 1/2 cups whole milk
1 (12 oz) can evaporated milk
2 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup unsalted butter, melted
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper

Optional: 1/4 tsp dry mustard or a pinch of cayenne for extra flavor

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Instructions

Prep the slow cooker: Lightly grease the inside of your slow cooker with non-stick spray or a little butter.
Combine ingredients: Add uncooked pasta, milk, evaporated milk, melted butter, all the cheeses, garlic powder, salt, pepper, and any optional seasonings. Stir to combine.
Cook: Cover and cook on low for 2 to 2 ½ hours, stirring once or twice during cooking. Pasta should be tender and sauce thick and creamy.
Serve: Once the pasta is cooked to your liking, stir well and serve warm. If it thickens too much, you can stir in a splash of warm milk.

Notes

For extra creaminess, add a few ounces of cream cheese.
Sharp cheddar adds bold flavor, but feel free to mix in other cheeses like Gouda, Monterey Jack, or Colby.

Best served right away, but can be kept on warm for up to an hour.