Description
This Slow Cooker Mac and Cheese is the ultimate comfort food. It’s cooked low and slow, making it incredibly cheesy and packed with flavor in every bite.
Ingredients
- 16 oz elbow or cavatappi pasta
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 cups whole milk (2 ½ + ½ cup, divided)
- ½ cup heavy cream
- ¼ cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- â…“ cup grated Parmesan cheese (optional)
Instructions
- In a large bowl, whisk together 2 ½ cups milk, heavy cream, melted butter, garlic powder, onion powder, and paprika.
- Add the uncooked pasta, cheddar, and mozzarella to the slow cooker. Toss until the ingredients are evenly distributed. Pour the milk mixture over the top and toss again to combine.
- Cover and cook on low for 1 ½ to 2 hours. Check on the pasta and stir it every 15-20 minutes. When the mac and cheese is done, the pasta should be tender and the cheese fully melted into a creamy sauce.
- Note: cook time may vary depending on the slow cooker you use. Make sure to check on the pasta frequently, as it can turn from undercooked to mushy very quickly.
- Once the cook time is complete, stir the remaining ½ cup of milk into the sauce. Taste and season with salt and pepper as needed.
- Spoon into bowls and top with parmesan cheese if desired.
Notes
This is definitely not a dump-and-go, hands-off slow cooker meal. Pasta is very finicky in the slow cooker, as it can go from raw to mushy in a matter of 10-15 minutes. It is important to check on and stir the dish frequently during the cook time; we don’t want to end up with mushy, overdone noodles!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: American