Description
A creamy, cheesy, and easy comfort food made in the slow cooker—perfect for weeknights, holidays, or potlucks with minimal effort.
Ingredients
Scale
- 16 oz elbow macaroni (uncooked)
- 12 oz canned evaporated milk
- 2 cups milk
- 1/4 cup butter (melted)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese (cubed)
Instructions
- Spray the inside of the slow cooker with non-stick cooking spray.
- Add uncooked elbow macaroni, evaporated milk, milk, melted butter, salt, and pepper. Stir to combine.
- Add shredded cheddar cheese, mozzarella cheese, and cubed cream cheese. Mix gently.
- Cover and cook on low heat for 2 to 3 hours, stirring occasionally to prevent sticking and ensure even cooking.
- Once the macaroni is tender and the cheeses are fully melted into a creamy sauce, stir well to combine.
- Serve warm and enjoy.
Notes
- Try gouda, Monterey Jack, or pepper jack for different flavor profiles.
- Add-ins like cooked bacon bits, diced ham, or veggies (e.g., broccoli or peas) add variety.
- Top with breadcrumbs and broil briefly after slow cooking for a crispy finish.
- Use gluten-free pasta for dietary needs.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg