When you’re craving something cozy and cheesy without spending hours in the kitchen, this slow cooker mac and cheese hits the spot. It’s wonderfully creamy, crowd-pleasing, and perfect for potlucks, family dinners, or even a lazy weekend meal. With just a few ingredients and your trusty crockpot, you’ll have a comforting dish that everyone will rave about.
Ingredients:
- 3 cups elbow macaroni (uncooked)
- 1 ½ cups shredded sharp cheddar cheese
- 4 ounces Velveeta, cubed (or use cheese sauce if preferred)
- 3 cups whole milk (or 2% for a lighter version)
- 1 teaspoon kosher salt
Instructions:
Combine Ingredients:
In a 4–6 quart slow cooker, add the uncooked pasta, cheddar cheese, Velveeta, milk, and salt. Stir everything together so the pasta is evenly coated.
Cook on Low:
Cover and cook on LOW, stirring every 15–20 minutes to keep the pasta from sticking. Cooking time can vary depending on your slow cooker, but mine finishes in about 1 hour and 15 minutes.
Check for Doneness:
When the pasta is tender, it’s ready! Don’t worry if the sauce looks thin—it thickens beautifully as it cools.
Serve Warm:
Give it a good stir before serving, and enjoy that rich, creamy texture. It’s simple, satisfying, and perfect for any cheese lover.