Description
This ultra-creamy slow cooker mac and cheese is the perfect comfort food! Made with sharp cheddar, evaporated milk, butter, and cream cheese, it’s rich, smooth, and incredibly easy to make. Just toss everything into the slow cooker and let it do the work. Perfect for potlucks, family dinners, or any occasion that calls for cheesy goodness!
Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 2 ½ cups shredded sharp cheddar cheese
- 1 (12 oz) can evaporated milk
- 1 ½ cups whole milk
- 4 tbsp butter (melted)
- 4 oz cream cheese (cubed)
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (optional)
Instructions
- Lightly grease the inside of the slow cooker with butter or non-stick spray.
- Add uncooked macaroni, shredded cheddar cheese, evaporated milk, whole milk, melted butter, and cream cheese to the slow cooker. Stir to combine.
- Sprinkle in mustard powder, garlic powder, salt, black pepper, and paprika (if using). Mix well.
- Cover and cook on low for 2 to 3 hours, stirring occasionally to prevent sticking.
- Check pasta after 2 hours. If too thick, add a splash of milk and stir. Continue cooking until pasta is tender and sauce is creamy.
- Once done, give it a final stir and serve immediately. Enjoy!