Slow Cooker Mac and Cheese
A creamy and comforting slow cooker mac and cheese made with a trio of cheeses, perfect for hands-off cooking.
Ingredients
Pasta
- 8 oz elbow macaroni cook to al dente
Cheeses
- 2 cups shredded sharp cheddar cheese flavor anchor
- 1 cup shredded mozzarella cheese for stretch and melt
- 1/2 cup grated Parmesan cheese adds umami and salt
Liquids
- 1 cup milk whole preferred; thins the sauce
- 1 cup heavy cream for richness and stability
- 1/4 cup unsalted butter, melted helps emulsify the sauce
Spices
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
- In the slow cooker, add the cooked macaroni, shredded cheddar, shredded mozzarella, milk, heavy cream, grated Parmesan, melted butter, garlic powder, onion powder, and a pinch of salt and pepper.
- Stir until cheeses are evenly distributed and the butter is mixed into the liquids.
Cooking
- Cover and cook on low for 2–3 hours. After the first hour, stir every 30–45 minutes to keep the edges from drying and to encourage even melting.
- When all the cheeses are fully melted and the texture is creamy, taste and adjust seasoning with salt and pepper.
- Serve hot.
Notes
Whole milk + heavy cream gives the creamiest result. You can use all milk (2 cups) but the sauce will be thinner. Store leftovers in an airtight container.