Slow Cooker Mac and Cheese
Easy slow cooker mac and cheese recipe, homemade with simple ingredients. Rich, creamy, loaded with 4 kinds of cheese. No velveeta needed!
Yield: People
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
- 1 tbsp Mustard, 12 oz. can
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt, To taste
- Pepper, To taste
- 1 tbsp Parsley, Fresh, Roughly chopped, For garnish
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: 37g, Fat: 35g, Saturated Fat: 21g, Cholesterol: 113mg, Sodium: 744mg, Potassium: 595mg, Fiber: 3g, Sugar: 14g, Vitamin A: 1382IU, Vitamin C: 2mg, Calcium: 799mg, Iron: 2mg