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Slow Cooker Macaroni and Cheese

A creamy and cheesy comfort food classic made effortlessly in a slow cooker, perfect for busy days and family gatherings.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 16 ounces elbow macaroni Slightly undercooked
Cheese Mixture
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded mozzarella cheese For extra creaminess
  • ½ cup cream cheese For ultra-creamy texture
  • ½ cup grated Parmesan cheese
  • ¼ cup butter, melted
Liquid Ingredients
  • 3 cups milk
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Begin by cooking the elbow macaroni in boiling water for about 5 minutes (you want them slightly undercooked as they will continue cooking in the slow cooker). Drain and set aside.
  2. In a mixing bowl, combine the sharp cheddar, mozzarella, cream cheese, melted butter, milk, garlic powder, onion powder, salt, and pepper. Stir well until smooth and creamy.
  3. Add the drained macaroni to the cheese mixture and pour it all into your slow cooker. Gently mix it together to ensure the pasta is evenly coated with the cheesy goodness.
Cooking
  1. Cover and cook on low for about 3-4 hours. Stir occasionally to ensure even cooking and prevent the cheese from sticking to the sides.
Serving
  1. Once it’s done, give it a good stir, taste for seasoning adjustments, and serve hot. Top with extra cheese or breadcrumbs if desired!

Notes

For variations, feel free to mix and match different cheeses like gouda or pepper jack. Adjust milk for preferred thickness and avoid overcooking pasta during boiling.