Perfect for parties, this slow cooker macaroni and cheese recipe is creamy, flavorful, and so easy to make!
After popcorn, macaroni and cheese is one of my absolute favorite foods. I love any kind of macaroni and cheese – I’ll even eat it cold. There’s just something so irresistible about pasta coated in ooey, gooey, flavorful cheese. And it turns out the apple doesn’t fall far from the tree. My little man, N, loooooves his macaroni. E does too, but in N’s case, it’s one of the few things I can always count on him eating. That is, if it is a specific boxed macaroni and cheese brand…elbows, not spirals…
The kid is so picky. I won’t lie to you and tell you that he loved this macaroni and cheese because he didn’t. “I don’t yike it, Mommy.” And that wasn’t a type, all L sounds are pronounced like a Y and it’s the cutest thing ever and I hope he never stops doing it. Okay maybe it would be weird in high school, but I’ll enjoy it while it lasts. That and “airplanecopter” and calling elevators “alligators.” Anyways, he didn’t eat this mac and cheese but you can’t trust the kid because it’s delicious. Ben and I had no problems devouring it!
The great thing about this slow cooker mac and cheese recipe is that it’s perfect for parties where you want it to stay hot. My friend did a macaroni and cheese bar for a harvest partyshe threw. This recipe would be ideal for that type of event. Scoop the macaroni and cheese from the hot slow cooker and top it with any topping you desire. It’s such a fun party idea.
Slow Cooker Macaroni and Cheese Recipe
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Perfect for parties, this slow cooker macaroni and cheese recipe is creamy, flavorful, and so easy to make!
Ingredients:
- 16 ounces elbow pasta (I use large elbows)
- 4 tablespoons butter, melted
- 3 oz. cream cheese
- 2 cups whole milk
- 12 ounces evaporated milk
- 1/2 cup light sour cream
- 2 eggs, beaten
- 3/4 teaspoon ground mustard
- pepper to taste
- 8 ounces sharp cheddar shredded cheese, grated
- 8 ounces provolone, grated
Directions:
- Cook pasta according to directions to al dente (it will cook more in the slow cooker so don’t over-boil it). Drain and pour into a large slow cooker.
- Melt butter and cream in a small saucepan over medium heat, whisking until both are melted. Stir in milk, evaporated milk, sour cream and whisk until combined. Remove from heat, whisk in eggs, ground mustard, and pepper. Stir in cheese. Pour mixture over cooked macaroni and stir to combine cheese and pasta.
- Cover and cook on low for 2 hours. Switch to warm until ready to serve.
Verdict: I love macaroni and cheese. This version and pretty much any other version.
Husband’s take: He loved this! I don’t think he even put tuna fish on top which is what he usually does with macaroni and cheese. (Eww.)
Changes I would make: None are necessary.
Difficulty: Easy
Husband’s take: He loved this! I don’t think he even put tuna fish on top which is what he usually does with macaroni and cheese. (Eww.)
Changes I would make: None are necessary.
Difficulty: Easy
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