Description
Ultra creamy, cheesy, and comforting — this slow cooker mac and cheese is the ultimate no-fuss comfort food. Perfect for potlucks, holidays, or weeknight dinners.
Ingredients
Scale
- 2 cups uncooked elbow macaroni
- 1 can (12 oz) evaporated milk
- 1 1/2 cups whole milk
- 1/2 cup unsalted butter, melted
- 3 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon dry mustard (optional)
Instructions
- Spray the inside of your slow cooker with nonstick cooking spray.
- Add the uncooked macaroni, evaporated milk, whole milk, melted butter, cheddar cheese, mozzarella, salt, pepper, paprika, and dry mustard to the crockpot.
- Stir all ingredients until well combined.
- Cover and cook on low heat for 2 to 3 hours, stirring occasionally to prevent sticking and ensure even cooking.
- Once the pasta is tender and the cheese sauce is creamy and smooth, turn off the heat.
- Serve warm straight from the crockpot, or switch to the “keep warm” setting until ready to serve.
Notes
- Stir occasionally while cooking to prevent the pasta from clumping or sticking to the bottom.
- Use freshly shredded cheese for the best melt and texture.
- Can be customized with different cheeses or added proteins like ham or bacon.