Slow Cooker Mac and Cheese
This indulgent slow cooker mac and cheese is unbelievably creamy and cheesy with zero need for a stovetop or oven. It is the ultimate comfort food side dish or main course that kids and adults both absolutely love.
Ultra creamy slow cooker mac and cheese that requires almost zero effort.
Nutrition per serving
Ingredients
Main
Dairy
Seasoning
Instructions
Combine Liquids and Pasta
Spray the slow cooker insert with non-stick cooking spray. Add the uncooked elbow macaroni whole milk evaporated milk butter and mustard powder to the slow cooker. Stir to combine making sure the pasta is submerged in the liquid.
Cook the Pasta
Cover and cook on low for 2 hours stirring once at the halfway point. Do not cook on high as the milk can scorch easily. The pasta should be just barely al dente before you add the cheese.
Add the Cheese
Add the shredded cheddar cheese in three batches stirring well after each addition so it melts evenly into the sauce. The residual heat will melt the cheese into a silky smooth coating over the pasta.
Rest and Serve
Replace the lid and let the mac and cheese rest for 15 minutes on the warm setting. This allows the sauce to thicken to a perfect creamy consistency. Stir once more before serving and add a pinch of paprika on top for color.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.