Slow Cooker Mac and Cheese
Rich, cheesy macaroni can be made entirely in the slow cooker—no need to boil the pasta first. Uncooked elbow macaroni cooks directly in a mixture of whole milk, evaporated milk, freshly shredded cheese, butter, and seasonings until tender and coated in a thick, creamy sauce.
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Servings: 8
Ingredients
- 1 pound elbow pasta uncooked (regular, NOT gluten free, NOT quick cook pasta) We use Barilla brand
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 12 ounces Extra sharp cheddar 3 cups shredded (from the deli, shred yourself, don't buy bagged)
- 4 ounces American cheese 1 cup shredded (from the deli, not processed slices)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dry mustard
- 1/4 tsp garlic powder
- Dash of cayenne pepper to taste
- 1/4 cup butter cubed
Instructions
- Coat the inside of a 6-quart slow cooker with non-stick cooking spray.
- Rinse the uncooked elbow pasta thoroughly under cold water, then drain well.
- Place the uncooked pasta in the slow cooker. Add the whole milk, evaporated milk, extra sharp cheddar, American cheese, salt, black pepper, dry mustard, garlic powder, and cayenne pepper. Stir everything together, keeping as much of the macaroni beneath the liquid as possible.
- Scatter the cubed butter over the mixture.
- Cover and cook on LOW for 1 hour.
- After the first hour, quickly remove the lid and stir thoroughly. Replace the lid promptly so the slow cooker does not lose too much heat.
- Check the macaroni for doneness. Depending on the slow cooker, it may already be ready or may need up to 1–2 additional hours.
- If more cooking is needed, continue on LOW and check approximately every 30 minutes.
- The macaroni and cheese is finished when the pasta is tender and the surrounding liquid has become a thick, creamy cheese sauce. Once the lid is removed and the dish rests, the sauce will continue to thicken.