Description
A creamy, crowd-pleasing mac and cheese made effortlessly in the slow cooker, combining rich cheeses and pasta for ultimate comfort.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup 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 and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
- Place the cooked macaroni in the slow cooker. Add the cheddar, mozzarella, milk, heavy cream, Parmesan, butter, garlic powder, onion powder, and a pinch of salt and pepper.
- Stir everything to combine. Distribute the cheeses evenly and allow the butter to begin melting into the liquids.
- Cover and cook on low for 2–3 hours. After the first hour, stir every 30–45 minutes to prevent the edges from drying and to help the cheeses melt smoothly.
- When the cheese is fully melted and the texture is creamy, taste and adjust seasoning. Serve hot.
Notes
For a lower-fat version, use reduced-fat milk and omit some butter. Freshly grate your cheeses if possible for a smoother finish.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American