Name: Slow-Cooker Mac and Cheese
Ingredients: Elbow Macaroni (16 oz package): The classic pasta shape for mac and cheese, holding sauce in its curves.; Butter (½ cup, melted): Adds richness and helps coat the pasta for a smooth texture.; Shredded Cheddar Cheese (4 cups, divided): The star of the dish, providing sharp, cheesy flavor. Dividing it ensures a creamy sauce and a melty topping.; Evaporated Milk (12 oz can): Creates a thick, creamy base that prevents the sauce from curdling.; Condensed Cheddar Cheese Soup (10¾ oz can, undiluted): Boosts cheesy flavor and adds a velvety texture to the sauce.; 2% Milk (1 cup): Thins the sauce slightly for a perfect consistency.; Large Eggs (2, beaten): Help bind the sauce, giving it a custard-like texture.; Coarsely Ground Pepper (⅛ tsp): Adds a subtle kick to balance the richness.; Pasta: Swap elbow macaroni for shells, cavatappi, or rotini. Use gluten-free pasta for a gluten-free version.; Cheese: Mix in Monterey Jack, Gouda, or mozzarella for different flavors, or use a cheddar blend.; Milk: Replace 2% milk with whole milk for richer flavor or plant-based milk for a dairy-free option (pair with vegan cheese and soup).; Soup: Substitute with 1 cup cheese sauce or a mix of ½ cup cream cheese and ½ cup milk if soup isn’t available.; Butter: Use olive oil or vegan butter for a lighter or dairy-free version, though butter adds the best flavor.; Add-Ins: Stir in cooked bacon, diced ham, or broccoli for extra flavor and nutrition.

Description

Ever craved a bowl of cheesy, creamy mac and cheese that practically makes itself? Slow-Cooker Mac and Cheese is your new go-to! This recipe delivers gooey, comforting pasta with a rich cheddar flavor, all with minimal effort

Ingredients

To make Slow-Cooker Mac and Cheese, you’ll need ingredients that create a creamy, cheesy masterpiece. Here’s what you need and why each one matters:

Elbow Macaroni (16 oz package): The classic pasta shape for mac and cheese, holding sauce in its curves.
Butter (½ cup, melted): Adds richness and helps coat the pasta for a smooth texture.
Shredded Cheddar Cheese (4 cups, divided): The star of the dish, providing sharp, cheesy flavor. Dividing it ensures a creamy sauce and a melty topping.
Evaporated Milk (12 oz can): Creates a thick, creamy base that prevents the sauce from curdling.
Condensed Cheddar Cheese Soup (10¾ oz can, undiluted): Boosts cheesy flavor and adds a velvety texture to the sauce.
2% Milk (1 cup): Thins the sauce slightly for a perfect consistency.
Large Eggs (2, beaten): Help bind the sauce, giving it a custard-like texture.
Coarsely Ground Pepper (⅛ tsp): Adds a subtle kick to balance the richness.

Substitutions and Variations

Pasta: Swap elbow macaroni for shells, cavatappi, or rotini. Use gluten-free pasta for a gluten-free version.
Cheese: Mix in Monterey Jack, Gouda, or mozzarella for different flavors, or use a cheddar blend.
Milk: Replace 2% milk with whole milk for richer flavor or plant-based milk for a dairy-free option (pair with vegan cheese and soup).
Soup: Substitute with 1 cup cheese sauce or a mix of ½ cup cream cheese and ½ cup milk if soup isn’t available.
Butter: Use olive oil or vegan butter for a lighter or dairy-free version, though butter adds the best flavor.
Add-Ins: Stir in cooked bacon, diced ham, or broccoli for extra flavor and nutrition.

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Instructions

Cook the Pasta:
- Cook 16 oz elbow macaroni according to package directions (usually 6–8 minutes for al dente).
- Drain well and transfer to a 5-quart slow cooker.
- Tip: Don’t overcook the pasta, as it will soften further in the slow cooker. Rinse briefly to stop cooking if needed.
Add Butter:
- Pour ½ cup melted butter over the macaroni in the slow cooker and stir to coat evenly.
- Tip: Melt butter in the microwave in 15-second intervals for quick prep, and stir well to prevent clumping.
Mix the Sauce:
- In a large bowl, combine 3 cups shredded cheddar cheese, 12 oz evaporated milk, 10¾ oz condensed cheddar cheese soup, 1 cup 2% milk, and 2 beaten large eggs.
- Stir until smooth and well blended.
- Tip: Whisk thoroughly to ensure the eggs and soup are fully incorporated for a creamy sauce.
Combine in Slow Cooker:
- Pour the cheese mixture over the macaroni in the slow cooker.
- Stir gently to combine, ensuring the pasta is evenly coated.
- Tip: Use a spatula to mix, scraping the sides to distribute the sauce.
Cook the Mac and Cheese:
- Cover and cook on low for 3½–4 hours, until a thermometer inserted in the center reads at least 160°F.
- Tip: Check at 3½ hours to avoid overcooking; the edges should be set but not dry.
Add Final Cheese:
- Sprinkle the remaining 1 cup shredded cheddar cheese over the top.
- Cover and cook on low for 15–20 minutes, until the cheese is melted and gooey.
- Tip: Spread the cheese evenly for a uniform, melty topping.
Serve:
- Sprinkle with ⅛ tsp coarsely ground pepper.
- Scoop into bowls or plates and serve warm.
- Tip: Serve immediately for the creamiest texture, as the sauce thickens upon standing.