Description
A rich and creamy macaroni and cheese made entirely in the slow cooker. Perfect for busy weeknights, this version uses real cheese for a velvet-smooth finish.
Ingredients
Scale
- 16 oz elbow macaroni, uncooked
- 4 cups sharp cheddar cheese, shredded from block
- 3 cups whole milk
- 4 tbsp unsalted butter, melted
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Grease the inside of the slow cooker with butter or cooking spray.
- Add the uncooked elbow macaroni, whole milk, melted butter, garlic powder, paprika, salt, and pepper to the pot.
- Stir in 3 cups of the shredded cheddar cheese until combined.
- Cover the slow cooker with a lid and cook on Low for 2 to 3 hours.
- Stir the mixture occasionally to ensure the pasta does not stick to the bottom.
- Once the pasta is tender, stir in the remaining 1 cup of shredded cheddar cheese until fully melted.
- Serve immediately while hot and gooey.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American