Slow Cooker Macaroni and Cheese Recipe

Slow Cooker Macaroni and Cheese
Slow Cooker Macaroni and Cheese. Diana Rattray
    190 min
Ratings

This is a tasty slow cooker macaroni and cheese recipe, made with just a few ingredients in the slow cooker or crock pot.

When the macaroni and cheese is done, feel free to spoon into a baking dish, top with a little more cheese, and put under the broiler for a minute or two for that "homemade from the oven" look.
 

 

What You'll Need

  • 8 ounces elbow macaroni
  • butter, for greasing the slow cooker
  • 2 teaspoons extra virgin olive oil
  • 1 cup evaporated milk
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups (8 ounces) shredded sharp Cheddar cheese or a Cheddar blend
  • 4 tablespoons butter, melted

How to Make It

Cook the macaroni in boiling salted water following package directions. Drain in a colander and rinse with hot water. Drain well.

Generously butter the sides and bottom of a 3 1/2- to 4-quart slow cooker (I use about 2 tablespoons of butter).

Combine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2 1/2 to 3 1/2 hours, stirring a few times.

If desired, spoon the cooked macaroni and cheese mixture into a baking dish, sprinkle with a little more cheese, and put under the broiler for a minute or 2, just until cheese is melted.

Serves 4.

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To answer a reviewer:

8 ounces of dry macaroni weighs about 8 ounces.  2 cups of shredded Cheddar cheese also weighs about 8 ounces. It is true that 8 ounces of liquid equals 1 cup, but dry measure is different. Larger or smaller pasta shapes might have different weights. It's always good to weigh ingredients if possible.