Description
Indulge in creamy, decadent Slow Cooker Macaroni and Cheese that practically makes itself. This easy recipe delivers a velvety, cheesy dish perfect for family gatherings or weeknight meals. Let your slow cooker do the work while you enjoy the rich flavors of this classic comfort food.
Ingredients
Scale
Macaroni and Cheese:
- 16 ounces uncooked elbow macaroni
- 4 cups shredded sharp cheddar cheese, divided
- 2 cups whole milk
- 1 can (12 ounces) evaporated milk
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard (optional)
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare Slow Cooker: Lightly grease the inside of a 4- to 6-quart slow cooker with non-stick spray.
- Mix Ingredients: In a large bowl, whisk together whole milk, evaporated milk, melted butter, eggs, salt, pepper, ground mustard, paprika, and garlic powder if using. Add uncooked macaroni and 3 cups of the shredded cheddar cheese to the slow cooker.
- Combine: Pour the milk mixture over the pasta and stir to combine. Sprinkle the remaining 1 cup of cheddar cheese on top.
- Cook: Cover and cook on low for 2 to 3 hours, stirring once halfway through, until the pasta is tender and the cheese is melted and creamy.
- Serve: Keep warm on the “warm” setting until ready to serve. Garnish with chopped fresh parsley if desired.
Notes
- Do not overcook to avoid mushy pasta.
- For a crunchy topping, sprinkle with buttered breadcrumbs and broil in the oven for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 105mg
