Description
Creamy, cheesy, and utterly comforting, this slow cooker mac and cheese is a set-it-and-forget-it dinner that yields velvety pasta with minimal hands-on time.
Ingredients
- 8 oz elbow macaroni (about 2 cups dry)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain very well and set aside.
- Turn the slow cooker to low. Add the cooked, drained macaroni to the cooker basin.
- Layer in the shredded cheddar, shredded mozzarella, milk, heavy cream, grated Parmesan, and butter.
- Sprinkle the garlic powder and onion powder over the mixture. Add a light pinch of salt and several grinds of black pepper.
- Gently stir everything until the cheeses look evenly distributed and the butter is partially mixed in.
- Cover and cook on low for 2–3 hours. Stir every 30–45 minutes after the first hour.
- When all the cheese has melted and the texture is creamy, taste and adjust salt and pepper as needed.
- Serve hot from the slow cooker or transfer to a warm serving dish.
Notes
For gluten-free, swap the pasta for a GF elbow and watch cook times. Use freshly shredded cheese for the best melt.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American