Slow Cooker Macaroni and Cheese
The ultimate comfort food, Slow Cooker Macaroni and Cheese is creamy, cheesy, and downright delicious. Perfect for a cozy night in or a family gathering, this dish is easy to prepare and will satisfy every craving. Make this tonight for a delightful weeknight dinner!
Equipment
- Wooden Spoon
- Slow Cooker
- Chef's Knife
Ingredients
- 2 ½ cups uncooked elbow macaroni
- ½ cup unsalted butter cubed
- 1 can condensed cheddar cheese soup
- 2 ½ cups half and half
- 1 can evaporated milk
- 2 ½ cups shredded sharp cheddar cheese divided
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- freshly chopped parsley for garnish
Instructions
- Spray a 5-6-quart slow cooker with non-stick spray.
- Add 2 ½ cups uncooked elbow macaroni to the slow cooker.
- Evenly distribute ½ cup cubed unsalted butter over the pasta.
- Add 1 can condensed cheddar cheese soup, 2 ½ cups half and half, and 1 can evaporated milk.
- Stir in 2 ½ cups of shredded sharp cheddar cheese, reserving ½ cup for later, and add 1 cup shredded Monterey Jack cheese and ½ cup sour cream.
- Add 2 teaspoons of salt, 1 teaspoon of black pepper, and 2 teaspoons of garlic powder. Stir until combined.
- Cover and cook on low for 1 ½ to 2 ½ hours, stirring every 30 minutes.
- Once cooked, add the reserved ½ cup of shredded cheddar cheese on top and let it melt for about 8 to 10 minutes.
- Serve warm and garnish with freshly chopped parsley.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze this dish for longer storage; however, texture may change upon reheating.
- Pairing: This dish pairs well with a crisp side salad or garlic bread.
- Reheating: Reheat in the microwave or on the stovetop, adding a splash of milk if needed.
- Variations: Feel free to experiment with different cheese blends for unique flavors!