Slow Cooker Mac and Cheese
This slow cooker version of classic mac and cheese combines cooked pasta with a creamy, cheesy sauce made from sharp cheddar, evaporated milk, butter, and seasonings. The dish develops a rich, velvety texture as the cheese melts uniformly, resulting in an irresistibly gooey and comforting meal with minimal effort.
Equipment
- Slow cooker
- Large pot
Ingredients
- 1.5 pounds elbow macaroni uncooked
- 3 cups shredded sharp cheddar cheese
- 1 can evaporated milk
- 4 tablespoons butter cut into pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the elbow macaroni in a large pot of boiling salted water until just al dente, about 8 minutes. Drain and set aside.
- In the slow cooker, combine the cooked pasta, shredded cheddar cheese, evaporated milk, butter, salt, and black pepper.
- Stir everything together until well combined and the butter begins to melt, creating a creamy mixture.
- Cover the slow cooker with the lid and cook on low for about 1.5 to 2 hours, stirring halfway through to ensure even melting and prevent sticking.
- Open the lid and stir the mac and cheese; it should be bubbling slightly, thick, and creamy with a smooth texture.
- Serve hot, garnished with additional cheese or herbs if desired. Enjoy the rich, velvety cheese sauce clinging to each piece of pasta.
Notes
For extra flavor, stir in cooked bacon bits or sautéed vegetables before serving. Leftovers reheat well in the microwave or oven.