Slow Cooker Macaroni and Cheese
A creamy and cheesy comfort food that cooks effortlessly in a slow cooker. Perfect for family dinners or gatherings.
Ingredients
Pasta and Dairy
- 2.5 cups uncooked elbow macaroni
- 0.5 cup unsalted butter (cubed) Use high-quality unsalted butter.
- 1 can condensed cheddar cheese soup (10 ounce)
- 2.5 cups half and half
- 1 can evaporated milk (12 ounce)
- 2.5 cups shredded sharp cheddar cheese (divided) Reserve ½ cup for topping.
- 1 cup shredded Monterey Jack cheese
- 0.5 cup sour cream Adds creaminess.
Seasonings
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
Garnish
- to taste Freshly chopped parsley For garnish.
Instructions
Preparation
- Spray a 5-6 quart slow cooker with non-stick spray.
- Add the uncooked elbow macaroni to the slow cooker.
- Evenly distribute the cubed butter over the pasta.
- Add the condensed cheddar cheese soup, half and half, evaporated milk, 2 cups of shredded sharp cheddar cheese, Monterey Jack cheese, sour cream, salt, black pepper, and garlic powder to the slow cooker.
- Stir to combine, ensuring the pasta is evenly covered.
Cooking
- Cover and cook on low for 1 ½ to 2 ½ hours.
- After the first 30 minutes, stir the macaroni and check the pasta.
- Continue to check the macaroni every 30 minutes until the pasta is tender and the cheese sauce is thick and creamy.
- Once cooked, add the remaining cheddar cheese on top, turn off the slow cooker, cover it, and let the cheese melt for about 8-10 minutes.
Serving
- Serve hot, garnished with freshly chopped parsley.
Notes
This mac and cheese pairs well with green salads, grilled meats, or vegetable sides. Add extra cheese, breadcrumbs, or crispy bacon bits for a special touch.