Description

This Slow Cooker Mac and Cheese is creamy, cheesy, and incredibly easy to make. Just toss everything in your crockpot and let it do the work—no boiling required! Perfect for busy weeknights, potlucks, or a cozy comfort food dinner.

Ingredients

2 cups elbow macaroni (uncooked)
2 1/2 cups whole milk
1 (12 oz) can evaporated milk
3 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
4 tbsp unsalted butter, cut into pieces
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dry mustard (optional)

Salt and pepper, to taste

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Instructions

Lightly grease the inside of your slow cooker with non-stick spray or butter.
Add the uncooked macaroni, milk, evaporated milk, cheddar, mozzarella, Parmesan, butter, and seasonings to the slow cooker. Stir everything to combine.
Cover and cook on low for 1 hour.
After 1 hour, stir the mixture well. Continue cooking on low for another 1 to 1½ hours, stirring every 30 minutes to prevent sticking.
When the pasta is tender and the cheese is fully melted into a creamy sauce, it’s ready to serve.
Taste and adjust seasoning if needed before serving.

Notes

For extra creaminess, you can add 4 oz of cream cheese.
Use freshly shredded cheese for best melting results.
Stirring occasionally helps prevent the pasta from clumping or sticking to the sides.
You can mix in cooked bacon or breadcrumbs for added texture and flavor.

Nutrition

Serving Size: 1 cup
Calories: 520
Sugar: 7g
Sodium: 540mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 42g
Fiber: 2g
Protein: 22g
Cholesterol: 85mg