Description

This Slow Cooker Mac and Cheese is creamy, cheesy, and super easy to make. It’s the perfect comfort food for busy weeknights or potlucks—just toss everything in the slow cooker and let it do the work. No boiling required!

Ingredients

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

1/2 teaspoon dry mustard (optional)

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Instructions

Spray the inside of the slow cooker with nonstick cooking spray.
Add uncooked macaroni, milk, evaporated milk, cheddar cheese, mozzarella, Parmesan, melted butter, salt, pepper, garlic powder, and dry mustard to the slow cooker.
Stir everything together until well combined.
Cover and cook on low for 2 to 2½ hours, stirring occasionally to prevent sticking.

Once the pasta is tender and the sauce is creamy, switch the slow cooker to warm and serve.

Notes

Stirring occasionally helps keep the pasta from clumping or sticking to the bottom.
Add crumbled bacon, hot sauce, or breadcrumbs on top for extra flavor.

For a creamier texture, add a bit of cream cheese or sour cream near the end.