Description
A creamy and cheesy mac and cheese made easily in a slow cooker.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 cups shredded cheddar cheese
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Cook the elbow macaroni according to package instructions and drain.
- In the slow cooker, combine cooked macaroni, cheddar cheese, milk, heavy cream, butter, salt, pepper, garlic powder, and onion powder.
- Stir until well mixed.
- Cover and cook on low for 2-3 hours, stirring occasionally.
- Check for creaminess and adjust seasoning if needed before serving.
Notes
- You can add cooked bacon or breadcrumbs for extra flavor.
- Store leftovers in an airtight container in the refrigerator.
- This dish can be kept warm in the slow cooker for up to an hour after cooking.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Mac And Cheese Slow Cooker