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.
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.