Slow Cooker Macaroni & Cheese
Slow cooker macaroni and cheese is the perfect easy comfort food. This recipe is a dump and go recipe that makes it easy to serve this cheesy pasta as a meal on its own or even as a holiday side dish!
Servings: 12
Calories: 423kcal
Ingredients
- 1 lb elbow pasta
- 2 1/2 cups whole milk at room temperature
- 1 12 oz can evaporated milk
- 3 cups shredded sharp cheddar cheese reserve 1/2 cup for garnish
- 1 cup shredded colby jack cheese
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp ground mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp paprika
- pinch cayenne pepper
- 1 can condensed cheddar cheese soup
- 1/4 cup cold butter cubed
Instructions
- Spray the inner bowl of your slow cooker with non stick cooking spray.
- Add the pasta to the pot, followed by both milks, the cheeses, all the seasonings, and the condensed soup (if using). Give everything a good stir to evenly combine, and push any pasta down as needed so that it's all submerged under the liquids.
- Add the cubed butter evenly out over the top of the dish.
- Cover and cook on low heat for 2 hours.
- Stir the pasta, and check for doneness. If not done, continue cooking for another hour- doneness depends on preference as well as your slow cooker at this point. Check every 30 minutes to test for doneness, if needed.
- When the pasta is tender and your sauce is thick & creamy, sprinkle the remaining 1/2 cup of shredded cheddar evenly out over the top of the dish.
- Turn off the slow cooker, cover and let the slow cooker sit just until the cheese has melted.
- Serve & enjoy!
Nutrition
Calories: 423kcal | Carbohydrates: 37g | Protein: 19g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 656mg | Potassium: 399mg | Fiber: 1g | Sugar: 7g | Vitamin A: 774IU | Vitamin C: 1mg | Calcium: 429mg | Iron: 1mg