Description
This Slow Cooker Mac and Cheese is the ultimate comfort food—rich, creamy, and packed with cheesy goodness. It’s a simple and hassle-free recipe perfect for busy weeknights, potlucks, or family gatherings. The slow cooker ensures perfectly cooked pasta and a creamy, luscious 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 into the slow cooker. Stir to mix well.
- Cook: Cover the slow cooker 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 the mac and cheese 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.