Description
This Slow Cooker Mac and Cheese is the ultimate comfort food—rich, creamy, and packed with cheesy goodness. It’s an effortless recipe that’s perfect for busy weeknights, potlucks, or family gatherings. The slow cooker method ensures perfectly cooked pasta and a luscious, creamy sauce with minimal effort.
Ingredients
Units
Scale
- 16 oz (1 lb) elbow macaroni, uncooked
- 4 cups whole milk
- 1 cup heavy cream
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded pepper jack cheese (or substitute Monterey Jack for a milder flavor)
- 1/2 cup grated Parmesan cheese
- 1/2 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Optional: Cayenne pepper or hot sauce, to taste
Instructions
- Prepare the Slow Cooker: Grease the inside of your slow cooker with non-stick cooking spray or butter to prevent sticking.
- Combine Ingredients: Add the uncooked macaroni, milk, heavy cream, melted butter, shredded cheeses, and seasonings to the slow cooker. Stir to mix well.
- Cook: Cover and cook on low for 2–3 hours, stirring occasionally. Check the pasta for doneness after 2 hours.
- Final Touches: If the mac and cheese thickens too much, stir in a splash of warm milk to achieve your desired consistency. Taste and adjust seasonings as needed.
- Serve: Keep warm in the slow cooker until ready to serve. For added texture, transfer to a baking dish, sprinkle with breadcrumbs or extra cheese, and broil for a crispy top.