Slow Cooker Mac & Cheese

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Craving creamy, cheesy comfort food? Look no further than slow cooker mac and cheese. You can make this classic dish with minimal effort using your trusty crockpot. Just toss in pasta, milk, butter, and cheese, then let it cook while you relax.

This easy recipe is perfect for busy weeknights or potlucks. You’ll end up with gooey, delicious mac and cheese that’s sure to please kids and adults alike. Get ready to dig into the ultimate comfort food, made simple!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make delicious slow cooker mac and cheese:

• 16 oz elbow macaroni (uncooked)
• 4 cups shredded cheddar cheese
• 1 cup whole milk
• 1 can (12 oz) evaporated milk
• 1/2 cup heavy cream
• 1/4 cup butter, cubed
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Can’t find some ingredients? Try these swaps:

• Use any short pasta shape instead of elbows
• Swap half the cheddar for another melty cheese like Colby or Monterey Jack
• Replace heavy cream with half-and-half

For a richer flavor, add:

• 1/2 cup grated Parmesan
• 1/4 tsp garlic powder
• A dash of cayenne pepper

Want to cut calories? Use 2% milk and reduced-fat cheese. The texture may be less creamy, but it’ll still taste great.

Remember, you can adjust amounts to your liking. Add more cheese for extra gooeyness or use less milk for thicker mac and cheese.

Instructions

Cook pasta until it’s firm but tender. Drain well and add to your slow cooker.

Mix in butter until melted. Add evaporated milk, whole milk, and cream. Stir in mayo, salt, pepper, and a pinch of cayenne for kick.

Cut American cheese into chunks. Add these and shredded cheddar to the pot. Don’t stir yet!

Pour in more milk. Cover and cook on low for 2-3 hours. Stir every 30 minutes to prevent sticking.

When time’s up, give it a good mix. If it’s too thick, add a splash of milk. Too thin? Let it sit uncovered for 10 minutes.

Want a crunchy top? Melt butter in a pan, add breadcrumbs, and cook until golden. Sprinkle over your mac and cheese before serving.

Enjoy your creamy, cheesy masterpiece! It’s perfect for potlucks or cozy nights in.

Tips, Tricks & Storing

Use evaporated milk for extra creaminess. It helps make the sauce smooth and rich.

Add a dash of hot sauce or cayenne pepper for a little kick. This gives your mac and cheese a nice flavor boost.

Spray the slow cooker with cooking spray before adding ingredients. This makes cleanup much easier.

Don’t overcook the pasta. Check it after about 2 hours to avoid mushy noodles.

Try different cheese combos. Mix cheddar with Gruyere or Gouda for more complex flavors.

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, add a splash of milk and microwave in 30-second bursts. Stir between each burst.

You can freeze mac and cheese for up to 3 months. Thaw in the fridge overnight before reheating.

For a crispy top, transfer to a baking dish and broil for 2-3 minutes before serving.

Experiment with mix-ins like bacon, breadcrumbs, or diced tomatoes. Add these in the last 30 minutes of cooking.