Slow Cooker Mac and Cheese
This is the ultimate set-it-and-forget-it mac and cheese, featuring a velvety sauce that coats every noodle perfectly. It is creamy, indulgent, and consistently a hit at potlucks and family dinners.
- Prep time: 15 minutes
- Cook time: 251 minutes
- Total time: 266 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: American
Ingredients
- 1 pound elbow macaroni uncooked
- 4 cups shredded sharp cheddar cheese
- 1 can evaporated milk
- 2 cups whole milk
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Grease the slow cooker with butter or non-stick spray.
- Combine uncooked macaroni, evaporated milk, whole milk, butter, garlic powder, and paprika in the slow cooker.
- Cover and cook on low for 2 hours.
- Stir in the shredded cheddar cheese until fully melted and creamy.
- Season with salt and pepper.
- Serve immediately while warm and gooey.
Tips
- Do not overcook the pasta; start checking at the 1.5-hour mark.
- Use freshly grated cheese for the best melting results.
- Add a dash of hot sauce to cut through the richness.
Frequently Asked Questions
Why use evaporated milk?
It provides a creamy texture without the need for a flour-based roux.
Can I add other cheeses?
Yes, Gruyere or Monterey Jack work beautifully with cheddar.
How do I reheat leftovers?
Add a splash of milk and reheat on the stovetop or microwave, stirring frequently.