Slow Cooker Mac and Cheese
Quick and easy slow cooker mac and cheese recipe, homemade with simple ingredients. Super creamy, loaded with cheese, no velveeta and needs no boil pasta.
Ingredients
- 1 pound Macaroni Uncooked
- 2 cups Mozzarella cheese Shredded
- 1/2 cup Parmesan cheese Shredded
- 1.5 cups Cheddar cheese Shredded
- 4 oz. Cream cheese Full fat
- 2.5 cups Milk Whole
- 1 can Evaporated milk 12 oz. can
- 1 tbsp Mustard
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt To taste
- Pepper To taste
- 1-2 tbsp Parsley Fresh, Finely chopped
Instructions
- Add pasta, mozzarella cheese, parmesan cheese, cheddar cheese, cream cheese in a crockpot.
- Pour milk and evaporated milk.
- Add mustard, paprika, garlic powder, onion powder, salt, pepper. Mix.
- Cover and cook on low heat for 1.5 hours to 2 hours, stirring every 30-40 minutes, until pasta is fully cooked and cheese is all meted. Note: If the mixture is too thick, add more milk.
- Garnish with parsley and serve immediately (I skipped the garnish because my kiddo does not like it).
Notes
- Read all my tips above.
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days.
Nutrition
Calories: 751kcal | Carbohydrates: 70g | Protein: 36g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 112mg | Sodium: 744mg | Potassium: 586mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1400IU | Vitamin C: 2mg | Calcium: 794mg | Iron: 1.8mg