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Slow Cooker Mac and Cheese

This slow cooker mac and cheese combines tender pasta with a rich, cheesy sauce that develops a caramelized, slightly crispy edge through gentle simmering. Made with simple ingredients like cheddar, milk, and butter, it transforms into a creamy, gooey dish with minimal effort, perfect for cozy weeknights or relaxed weekends.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • Elbow macaroni: Classic shape that holds sauce
  • Sharp cheddar cheese: Main flavor backbone
  • Mozzarella or Monterey Jack: Adds stretch and creaminess
  • Milk: Creates the sauce base
  • Evaporated milk: Adds richness without heaviness
  • Butter: Enhances flavor and texture
  • Salt: Brings everything together
  • Black pepper: Gentle warmth
  • Optional paprika or mustard powder: Adds subtle depth

Equipment

  • Slow cooker: 4–6 quart works best
  • Cheese grater: For fresh shredding
  • Measuring cups: Balanced ratios
  • Wooden spoon or spatula: Gentle stirring

Method
 

  1. Grease slow cooker: Lightly butter the insert
  2. Add dry pasta: Spread evenly
  3. Add dairy: Pour in milk and evaporated milk
  4. Add butter and seasoning: Distribute evenly
  5. Cook: Cover and cook on low, stirring occasionally
  6. Add cheese: Stir in shredded cheese gradually
  7. Continue cooking: Until pasta is tender and sauce is creamy
  8. Adjust texture: Add a splash of milk if needed
  9. Serve: Warm and creamy

Notes

For a smoky flavor, add a dash of smoked paprika or hot sauce during cooking. Feel free to mix in cooked bacon, herbs, or other favorite add-ins for variety.