Description
⭐ This slow cooker mac and cheese is extra creamy, packed with cheesy goodness, and requires no boiling! Just dump, stir, and let your crockpot do the work.
Ingredients
Units
Scale
- 16 oz elbow macaroni (uncooked)
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 2 1/2 cups whole milk
- 1 (12 oz) can evaporated milk
- 1/2 cup unsalted butter, melted
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard (optional, for extra flavor)
Instructions
Prep the Crockpot:
- Grease the inside of your slow cooker with butter or cooking spray.
2️⃣ Add the Ingredients:
- Add the uncooked macaroni, shredded cheeses, whole milk, evaporated milk, melted butter, salt, pepper, garlic powder, and dry mustard (if using).
- Stir everything to combine.
3️⃣ Cook Low & Slow:
- Cover and cook on LOW for 2 to 3 hours, stirring occasionally.
- Once the pasta is tender and the cheese is melted into a creamy sauce, it’s ready!
4️⃣ Serve & Enjoy!
- Stir well before serving. Enjoy hot!
Notes
- Don’t cook on HIGH—macaroni can overcook quickly!
- Want extra creaminess? Stir in ½ cup sour cream or cream cheese at the end.
- For a baked finish, transfer to a baking dish, top with breadcrumbs, and broil for a few minutes.