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Slow Cooker Mac and Cheese

A creamy, cheesy masterpiece that's perfect for family gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Dairy Ingredients
  • 2 cups elbow macaroni (uncooked) Use gluten-free pasta for a gluten-free option.
  • 4 cups shredded sharp cheddar cheese Feel free to substitute with your favorite cheese.
  • 2 cups milk Whole milk preferred for creaminess.
  • 1 cup sour cream Can be swapped with Greek yogurt for a healthier option.
  • 1/2 cup butter (melted)
Seasonings
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Method
 

Preparation
  1. Lightly greasing your slow cooker with cooking spray or a bit of oil.
  2. In a large bowl, combine the uncooked elbow macaroni, shredded cheddar cheese, milk, sour cream, melted butter, flour, salt, black pepper, garlic powder, and onion powder. Mix until everything is well incorporated.
  3. Pour the mixture into the greased slow cooker. Spread it evenly and make sure it's evenly distributed.
Cooking
  1. Cover the slow cooker and set it on low. Cook for 2 to 3 hours, stirring occasionally. If it thickens too quickly, add a splash of milk.
Final Touches
  1. Once the mac and cheese has reached your desired consistency, turn off the slow cooker and allow it to cool for a few minutes before serving. Garnish with your favorite toppings if you like!

Notes

For leftovers, store in an airtight container in the refrigerator. It lasts for 3 to 5 days. To freeze, use a freezer-safe container for up to 2 months. Reheat with a splash of milk for creaminess.