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Slow Cooker Mac and Cheese

A rich, creamy mac and cheese made effortlessly in a slow cooker with simple ingredients, perfect for busy days.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box elbow macaroni (uncooked) Dry pasta ensures it cooks in the sauce.
  • 1 block cream cheese, cut into pieces
  • 3 cups shredded sharp cheddar Save some for topping.
  • 1 can evaporated milk
  • 3 cups whole milk
  • 1/2 stick butter, melted
  • Salt and pepper to taste

Method
 

Preparation
  1. Add the dry, uncooked macaroni directly into the slow cooker.
  2. Pour in the evaporated milk, whole milk, and melted butter over the pasta.
  3. Add cream cheese chunks and most of the shredded cheddar, saving a small amount for later.
  4. Stir everything together well to combine all the ingredients.
Cooking
  1. Cover and cook on low for about 2 to 2.5 hours, stirring occasionally to prevent sticking and ensure even cooking.
  2. Once the pasta is soft and the sauce is thick and creamy, sprinkle the remaining cheese on top and let it melt before serving.

Notes

Stir occasionally for a smooth texture. Use freshly shredded cheese for better melting. Don’t overcook to avoid mushy pasta. Add extra cheese for a richer flavor. Variations include cooked bacon, caramelized onions, or smoked paprika. For a crispy finish, transfer to a baking dish and broil briefly.