Description
A velvety, crowd-pleasing slow cooker mac and cheese that’s perfect for busy weeknights and potlucks.
Ingredients
- 8 oz elbow macaroni (about 2 cups dry)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until just al dente. Drain very well and set aside.
- Put the cooked macaroni into the slow cooker. Add shredded cheddar, shredded mozzarella, milk, heavy cream, Parmesan, butter, garlic powder, onion powder, and a generous pinch of salt and pepper. Stir until the cheeses are evenly distributed and the butter is melted.
- Cover and cook on low for 2–3 hours. After the first hour, open and stir every 30–45 minutes to prevent sticking and to help the cheeses melt evenly.
- When the mixture is fully melted and luxuriously creamy, taste and adjust seasoning with salt and pepper. Serve hot.
Notes
For a lighter version, substitute half-and-half for heavy cream. For a dairy-free version, use plant-based milk and vegan cheeses.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American