Ultimate Slow Cooker Mac and Cheese
Ingredients
- 1 pound macaroni
- 8 tablespoons unsalted butter
- 2 10.5 oz cans cheddar cheese soup
- 2 12 oz cans evaporated milk
- 4 oz cream cheese at room temperature
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded colby jack cheese divided
- 1/2 cup grated parmesan cheese
Instructions
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Bring a large pot of water to a rolling boil. Add macaroni and cook for 5 minutes. Pasta will be slightly under cooked.
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Spray slow cooker insert with nonstick cooking spray. Drain pasta and transfer to slow cooker. In the same pot the pasta was cooking in, melt butter over medium heat. Then stir in cheddar cheese soup, evaporated milk, salt, pepper, onion powder, garlic powder, and smoked paprika. Heat until warm, then stir in cream cheese. Once cream cheese is melted, stir in shredded cheddar cheese, 1 cup of colby jack cheese and parmesan cheese.
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Transfer cheese sauce to slow cooker and mix with pasta. Cook on low for 2 1/2 hours, stirring every 30 minutes. For the last 30 minutes of cooking time, top with additional Colby Jack cheese, cover and let melt.
Recipe Notes
Tip: After each stir, use a damp paper towel to wipe excess cheese sauce from inside the upper edge of the slow cooker. This will make clean up easier later.