Description

This ultra-creamy mac and cheese is a set-it-and-forget-it comfort food dream. I made it for a family dinner, and no one could believe it didn’t come from the oven. It’s cheesy, buttery, and perfectly tender—your slow cooker does all the work.

Ingredients

Scale

1 lb elbow pasta (uncooked)

2½ cups whole milk

12 oz evaporated milk

3 cups sharp cheddar cheese, shredded

1½ cups American cheese, cubed

1 tsp salt

½ tsp black pepper

¼ tsp garlic powder

4 tbsp butter, cubed

Instructions

Grease Crockpot: Lightly spray with nonstick cooking spray.

Add Ingredients: Place uncooked pasta, both milks, cheeses, salt, pepper, garlic powder, and butter into the slow cooker. Stir to combine.

Cook: Cover and cook on LOW for 1.5 to 2.5 hours, stirring every 30 minutes.

Check & Serve: Cook until pasta is tender and cheese sauce is creamy. Serve warm and enjoy!

Prep Time: 10 mins
Cook Time: 2 hrs
Category: Dinner

Nutrition

Calories: ~480
Fat: 25g
Carbohydrates: 40g
Protein: 20g