Description
A creamy, hands-off mac and cheese made in the slow cooker, perfect for comforting weeknights or potlucks.
Ingredients
- 8 oz elbow macaroni (about 2 cups dry)
- 2 cups shredded sharp cheddar cheese (packed)
- 1 cup shredded mozzarella cheese
- 1 cup milk (whole preferred)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter (melted)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Instructions
- Cook the elbow macaroni according to package directions until al dente; drain well and set aside.
- In the slow cooker, combine the cooked macaroni, cheddar, mozzarella, milk, heavy cream, Parmesan, butter, garlic powder, onion powder, salt, and pepper.
- Stir everything until the cheeses are evenly distributed and the butter begins to melt into the liquids.
- Cover and cook on low for 2–3 hours. Stir every 30–45 minutes after the first hour to prevent edges from drying.
- When the cheese is fully melted and the texture is creamy, taste and adjust seasoning. Serve hot.
Notes
For a lighter version, swap half-and-half for the heavy cream; for best melting, use freshly shredded cheeses.