This slow cooker mac and cheese is perfect for summer, when you don’t want to heat up the whole house using the stove.
Slow Cooker Mac and Cheese
Yields: 6-8 servings
Ingredients
- 1 pound elbow macaroni, uncooked
- ¼ cup unsalted butter, cubed
- 4 ounces processed cheese product, cubed
- 4 cups shredded sharp Cheddar cheese
- 1 ½ cups grated Parmesan cheese
- 3 ¼ cups whole milk
- ¾ cup heavy whipping cream
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ½ teaspoon ground nutmeg
- Garnish: toasted bread crumbs, crumbled bacon, green onion
Instructions
- Spray a 6-quart slow cooker with cooking spray.
- Add dried macaroni noodles to slow cooker. Top with butter, cheese product, Cheddar, and Parmesan.
- In a medium bowl, whisk together milk, cream, salt, paprika, pepper, and nutmeg. Pour milk mixture over cheese and noodles.
- Cover and cook on low for 2½ to 3 hours, stirring halfway through. Garnish with bread crumbs, bacon, and green onion, if desired.
