Description
This creamy, comforting slow cooker mac and cheese is a classic American dish made with cheddar cheese, milk, butter, and elbow macaroni. The slow cooker ensures a rich, velvety texture with minimal effort, making it perfect for weeknights or gatherings.
Ingredients
Elbow macaroni (1 pound (16 ounces), uncooked)
Shredded cheddar cheese (3 cups, sharp or medium)
Milk (3 cups, whole milk recommended)
Butter (1/2 cup (1 stick), unsalted)
All-purpose flour (1/4 cup)
Large eggs (2, lightly beaten, optional)
Salt (to taste)
Ground black pepper (to taste)
Instructions
Add uncooked elbow macaroni to the slow cooker.
In a large bowl, mix shredded cheese, milk, butter, flour, eggs (if using), salt, and pepper until smooth.
Pour the cheese mixture over the macaroni and stir gently.
Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until tender and creamy.
Remove from heat and serve warm.
Notes
Avoid opening the slow cooker lid during cooking to maintain heat and don’t overcook the pasta.
For a firmer pasta texture, add it after the sauce thickens and cook briefly.
Reheat leftovers in the oven or microwave.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American, Grandma-style
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 1000mg
- Fat: 35g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 0.5g
- Protein: 18g
- Cholesterol: 100mg