Description
A rich and creamy mac and cheese recipe made effortlessly in the slow cooker, perfect for busy days or easy comfort food meals.
Ingredients
Units
Scale
- 2 cups elbow macaroni (uncooked)
- 2 1/2 cups whole milk
- 1 (12 oz) can evaporated milk
- 1/2 cup unsalted butter (melted)
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder (optional)
Instructions
- Spray the slow cooker with non-stick cooking spray.
- Add the uncooked macaroni, whole milk, evaporated milk, and melted butter into the slow cooker.
- Stir in shredded cheddar cheese, mozzarella cheese, salt, pepper, garlic powder, and mustard powder if using.
- Mix everything well to combine.
- Cover and cook on low for 2 to 2 1/2 hours, stirring every 30 minutes to ensure even cooking and to prevent sticking.
- Once the pasta is tender and the cheese is fully melted and creamy, turn off the slow cooker and let sit for 10 minutes before serving.
Notes
- Use freshly shredded cheese for the best melting quality.
- Stirring regularly helps prevent the pasta from sticking to the bottom.
- Add a pinch of cayenne or paprika for a spicier version.
- Try different cheese combinations like Gruyère or Monterey Jack for variety.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg