3-Ingredient Slow Cooker Mac and Cheese
A simple, creamy, and comforting mac and cheese recipe made effortlessly in a slow cooker with just three main ingredients.
Ingredients
Main Ingredients
- 2 cups elbow macaroni Parboil for about 4-5 minutes before adding to slow cooker.
- 2 cups shredded sharp cheddar cheese Freshly shredded for better melt quality.
- 1 can evaporated milk Provides creaminess and helps sauce cling to noodles.
Optional Add-ins
- 1/2 cup crumbled cooked bacon For bacon lovers, adds smoky flavor.
- 1/2 cup diced ham Another protein addition.
- 1 cup smoked cheddar cheese For a smoky touch.
Instructions
Preparation
- Parboil elbow macaroni in a pot of salted water for about 4 to 5 minutes until just shy of al dente. Drain well.
- In the slow cooker, combine parboiled macaroni, shredded sharp cheddar cheese, and evaporated milk.
- Stir everything together until well combined.
Cooking
- Cook on low for about 2 hours, stirring halfway through to ensure even melting and to prevent hot spots.
- Taste and adjust salt as needed. Serve hot.
Notes
For best results, use freshly shredded cheese, avoid cooking on high, and serve immediately. You can add toppings like toasted panko breadcrumbs for extra crunch.