Description
Creamy, rich, and comforting slow cooker mac and cheese made with tender elbow macaroni, sharp cheddar, mozzarella, Parmesan, milk, butter, and simple seasonings. Perfect for family dinners, holidays, potlucks, and easy crowd-pleasing meals.
Ingredients
- 16 ounces elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter, melted
- 3 cups whole milk
- 1 can (12 ounces) evaporated milk
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Lightly grease the inside of the slow cooker to prevent sticking.
- Cook the elbow macaroni in salted boiling water for about 5 minutes, just until slightly tender, then drain well.
- In a large bowl, whisk together the whole milk, evaporated milk, beaten eggs, melted butter, salt, black pepper, garlic powder, and paprika.
- Add the partially cooked macaroni to the slow cooker.
- Stir in the shredded cheddar, mozzarella, and grated Parmesan cheese.
- Pour the milk mixture over the pasta and gently stir until evenly combined.
- Cover and cook on low for 2 to 3 hours, stirring once or twice during cooking.
- Once the macaroni is tender and creamy, turn off the heat and let it rest for about 10 minutes before serving.
Notes
- Do not overcook, as the cheese sauce may become grainy.
- Stir once or twice during cooking to help the cheese melt evenly.
- Add a splash of milk when reheating leftovers to restore creaminess.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For variations, add jalapeños, cayenne pepper, smoked gouda, Monterey Jack, shredded chicken, or cooked sausage.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 8g
- Sodium: 690mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 145mg
