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Slow Cooker Mac and Cheese

Cozy, creamy comfort with zero stress, this Slow Cooker Mac and Cheese is a fuss-free dish that's perfect for family dinners.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups elbow macaroni
  • 4 cups sharp Cheddar cheese, shredded Use freshly shredded for creamier melt.
  • 1 can (12 oz) evaporated milk Adds silk without extra steps.
  • 1 cup whole milk Can substitute with 2% for less richness.
  • 1/2 cup butter, melted Unsalted helps control the salt.
  • 1 teaspoon paprika
  • Salt and pepper to taste

Method
 

Preparation
  1. Spray the slow cooker lightly with nonstick spray.
  2. Add the elbow macaroni into the pot and scatter the shredded Cheddar over top.
  3. Pour in the evaporated milk and whole milk, then drizzle the melted butter.
  4. Sprinkle the paprika and season with a little salt and plenty of black pepper; stir to combine.
Cooking
  1. Cover and set the cooker to low. Cook for 2 to 3 hours, stirring every 30–45 minutes.
  2. Test the pasta: it should be tender but not mushy, and the cheese should be glossy and fully melted.
Serving
  1. Serve warm and enjoy.

Notes

Leftover tip: stir in 1/4–1/2 cup extra shredded cheese off-heat if the mac turns watery to thicken it.