Description
This Creamy Slow Cooker Macaroni and Cheese is a dreamy, velvety dish that practically makes itself. With a few basic ingredients and a slow cooker, you’ll have a comforting bowl of cheesy goodness in just a few hours. No stovetop stirring, just pure convenience and flavor!
Ingredients
- Elbow macaroni (or any pasta): 2 cups (about 8 oz)
- Cheddar cheese (shredded): 2 cups (about 8 oz)
- Cream cheese (cubed): 4 oz (about half of an 8 oz block)
- Milk (whole milk recommended): 2 cups
- Butter: 4 tablespoons (about 1/2 stick)
- Salt: 1 teaspoon (or to taste)
- Pepper: 1/2 teaspoon (or to taste)
Instructions
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Prepare the Pasta: Cook the macaroni in salted boiling water until al dente. Drain and set aside.
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Add Ingredients to Slow Cooker: Place cooked macaroni, shredded cheddar cheese, cubed cream cheese, butter, and milk into the slow cooker. Stir to coat evenly. Season with salt and pepper.
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Cook on Low: Set the slow cooker to low and cook for 2–3 hours. Check occasionally to ensure the cheese is melting and the sauce is thickening. Add milk if needed to adjust consistency.
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Stir and Serve: Once the mac and cheese is creamy, stir it well. Taste for seasoning and adjust. Optionally, add crispy bacon, breadcrumbs, or more cheese for extra flavor. Serve warm.
Notes
- Use good quality cheese for the creamiest texture.
- Don’t overcook the pasta; it will continue to cook in the slow cooker.
- Adjust consistency by adding milk if it gets too thick during cooking.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg