Description
This Slow Cooker Mac and Cheese offers a delightful blend of creamy cheese and perfectly cooked pasta, making it a fantastic comfort food. With minimal prep time and simple ingredients, it’s a go-to option for busy weeknights. Enjoy the cheesy richness in every bite!
Ingredients
Scale
- ¾ pound elbow pasta, or cavatappi
- 1⅔ cups milk
- 9 ounces evaporated milk, about ¾ of a 12-ounce can
- ¼ cup chicken stock or chicken broth, or vegetable stock
- 3 cups shredded cheddar cheese, suggested to shred your own
- ¼ cup cream cheese
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- 2 tablespoons unsalted butter, chopped
- Cooking spray, for the slow cooker
Instructions
- Coat the inside of the slow cooker with cooking spray.
- Rinse the pasta under water and add it to the slow cooker to reduce starch.
- Pour in the milk, chicken stock, and evaporated milk, then stir well.
- Add shredded cheddar, cream cheese, salt, pepper, Dijon mustard, and garlic powder. Top with chopped butter.
- Cover and cook on LOW for 1 hour.
- If the pasta is undercooked, extend cooking time by another 30 minutes.
- Allow the pasta to rest for 5 to 10 minutes before serving.
Notes
Shredding your own cheese improves texture and flavor.
Feel free to adjust the seasonings to your taste.
This dish reheats well, making it great for leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 432
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 57mg