Crock-Pot Mac & Cheese

Homemade macaroni and cheese is a procedure. You want to make a cheese sauce even as also cooking pasta in some other pot. And you will nearly without a doubt sense the need to make a buttery topping and bake it (although perfectly cheesy and saucy already). The amount of dishes is insane.

Enter: this slow-cooker mac & cheese. Everything—together with the pasta!—cooks in a sluggish cooker. And in the long run, you’ve got just ONE DISH to easy. Answer in your inevitable doubts and questions are under. (We had been skeptical at the start too!)

Crock-Pot Mac & Cheese

Crock-Pot Mac & Cheese


1 lb. elbow macaroni
1/2 c. (1 stick) melted butter
4 c. shredded cheddar cheese
4 oz. cream cheese, cut into cubes
1/2 c. freshly grated Parmesan

(12-oz.) cans evaporated milk
2 c. whole milk
1/2 tsp. garlic powder
1/8 tsp. paprika

kosher salt

Freshly ground black pepper

Finely chopped chives, for garnish (optional)


  1. Combine macaroni, butter, cheddar cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder, and paprika in a slow cooker. Season with salt and pepper.
  2. Cook on high until the pasta is cooked through and the sauce has thickened, 2 to 3 hours, checking after 2 hours, then every 20 minutes after.
  3. Garnish with chives before serving, if using.

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