Description
Enjoy Creamy Slow Cooker Mac and Cheese—rich, cheesy, and perfectly creamy for a comforting side dish everyone will love.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 cup evaporated milk
- 1 cup milk
- ½ cup unsalted butter (1 stick)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- ½ teaspoon paprika (optional, for an added kick)
Instructions
- Prepare the Pasta: In a large pot, bring salted water to a boil. Add the 2 cups of elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
- Layer the Ingredients: In your slow cooker, start by adding the drained macaroni. Then, add the 4 cups of shredded sharp cheddar cheese and the 2 cups of shredded mozzarella cheese. Drop in the ½ cup of unsalted butter, cut into small pieces, and sprinkle the ½ teaspoon of garlic powder and ½ teaspoon of onion powder evenly on top.
- Combine the Milk: In a separate bowl, mix the 1 cup of evaporated milk, 1 cup of milk, and ½ teaspoon of paprika if using. Pour this mixture over the ingredients in the slow cooker.
- Mix Well: Gently stir the contents of the slow cooker until all the ingredients are well coated and combined.
- Cook: Cover the slow cooker and cook on low for about 3 hours. Every hour, give it a gentle stir to ensure even cooking and prevent sticking.
- Finish and Serve: Once the cooking time is up and the sauce is creamy and bubbly, taste and adjust seasoning with salt and black pepper as needed. Serve hot and enjoy the comforting perfection of homemade mac and cheese!