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!
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Ingredients
- 1 pound Macaroni Uncooked
- 2 cups Mozzarella cheese Shredded
- ½ 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 tablespoon Mustard 12 oz. can
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Salt To taste
- Pepper To taste
- 1 tablespoon 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: 751kcalCarbohydrates: 70gProtein: 37gFat: 35gSaturated Fat: 21gCholesterol: 113mgSodium: 744mgPotassium: 595mgFiber: 3gSugar: 14gVitamin A: 1382IUVitamin C: 2mgCalcium: 799mgIron: 2mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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