Homemade macaroni and cheese is a process. You need to make a cheese sauce while also cooking pasta in another pot. And you’ll almost definitely feel the need to make a buttery topping and bake it (even though it was already perfectly cheesy and saucy already). No to mention, the amount of dishes can be insane.
Enter: this slow-cooker mac & cheese. Everything—including the pasta!—cooks in a slow cooker. And in the end you have just ONE DISH to clean. This recipe is essentially fool proof but we are here to answer to your inevitable doubts and questions are below. (We were skeptical at first too!) And for more easy dinner ideas, check out our best slow-cooker recipes.
Ingredients
- 1 lb.elbow macaroni
- 1/2 c.(1 stick) melted butter
- 4 c.shredded cheddar cheese
- 4 oz.cream cheese, cut into cubes
- 1/2 c.freshly grated grated Parmesan
- 2(12-oz.) cans evaporated milk
- 2 c.whole milk
- 1/2 tsp.garlic powder
- 1/8 tsp.paprika
- kosher salt
- Freshly ground black pepper
- Finely chopped chives, for garnish (optional)
Directions
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- Step 1Combine macaroni, butter, cheddar cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder, and paprika in a slow cooker. Season with salt and pepper.
- Step 2Cook on high until the pasta is cooked through and the sauce has thickened, 2 to 3 hours, checking after 2 hours, then every 20 minutes after.
- Step 3Garnish with chives before serving, if using.
