Description

A creamy and comforting slow cooker mac and cheese that’s perfect for busy days and family meals. Made with simple ingredients, it’s a crowd-pleaser that’s rich, cheesy, and easy to prepare.

Ingredients

16 oz elbow macaroni
4 cups shredded sharp cheddar cheese
2 cups whole milk
1 can (12 oz) evaporated milk
1/2 cup unsalted butter, melted
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp mustard powder (optional)
1/2 cup grated Parmesan cheese (optional)

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Instructions

Cook the macaroni according to package instructions until al dente. Drain and set aside.
In a large bowl, combine cooked macaroni, shredded cheddar cheese, whole milk, evaporated milk, melted butter, salt, pepper, garlic powder, and mustard powder (if using).
Spray the inside of the slow cooker with non-stick spray.
Pour the mixture into the slow cooker and stir to combine.
Cover and cook on low for 2 to 3 hours, stirring occasionally, until the cheese is melted and the mixture is creamy.
Sprinkle grated Parmesan on top before serving if desired.

Notes

For extra creaminess, add a block of cream cheese.
Stirring occasionally prevents sticking and ensures even cooking.
Can be kept warm in the slow cooker for up to 1 hour after cooking.