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5-Ingredient Slow Cooker Mac and Cheese Recipe

5-Ingredient Slow Cooker Mac and Cheese

A rich and creamy crockpot macaroni and cheese made with only five simple ingredients. The pasta cooks directly in the slow cooker for an easy side dish that serves about 8 people.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound (16 ounces) Elbow macaroni, uncooked
  • 4 cups (about 16 ounces) Sharp cheddar cheese, shredded
  • 1 can (12 fluid ounces) Evaporated milk
  • 2 cups Whole milk
  • 1/2 cup (1 stick) Unsalted butter, melted or cut into pieces

Method
 

Step-by-Step
  1. Lightly grease a 5- to 6-quart slow cooker. Add the uncooked elbow macaroni, shredded sharp cheddar, evaporated milk, whole milk, and melted or cubed butter.
  2. Stir thoroughly until the pasta is coated and the cheese and butter are distributed throughout the milk mixture. Cover the slow cooker.
  3. Cook on LOW for about 2 to 3 hours, stirring every 30 to 45 minutes. Begin checking the macaroni early because slow cookers vary.
  4. When the pasta is tender and the cheese sauce is creamy, turn off the slow cooker. Do not cook much past the point of tenderness, or the pasta may become soft or gummy.
  5. Serve the macaroni and cheese immediately while the sauce is smooth and warm. If it thickens too much, stir in a small amount of warm milk.

Notes

Shred cheddar from a block for smoother melting. LOW is preferred for more even cooking, although some slow cookers can finish the dish on HIGH in about 1 1/2 to 2 hours. Avoid holding the finished pasta on heat for too long.