Description
Creamy, cheesy macaroni and cheese made easily in the slow cooker — perfect as a comforting side dish or a satisfying meal.
Ingredients
Pasta and Dairy
- 2 cups elbow macaroni (uncooked)
- 2 cups milk
- 1 cup evaporated milk
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Others
- 2 tablespoons butter
- ½ teaspoon paprika
- Salt and pepper to taste
Instructions
- Combine Ingredients: Add the uncooked elbow macaroni, milk, evaporated milk, butter, salt, pepper, and paprika into the slow cooker. Stir everything together until well combined.
- Cook Initial Phase: Set the slow cooker to low heat and cook for 1 ½ hours, stirring occasionally to prevent the macaroni from sticking and to ensure even cooking.
- Add Cheeses: After the initial cooking time, add the shredded cheddar and mozzarella cheese to the slow cooker. Stir thoroughly to combine the cheeses with the macaroni mixture.
- Finish Cooking: Cook the mixture for an additional 30 minutes on low, stirring occasionally, until the cheese has fully melted and the dish is creamy and smooth.
- Serve: Once cooked, serve the mac and cheese warm as a comforting side dish or main dish.
Notes
- Avoid overcooking to prevent the macaroni from becoming dry or mushy.
- For extra richness, consider adding cream cheese during the cheese addition step.
- Stirring occasionally during cooking helps keep the texture smooth and prevents sticking or burning.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
