Description
Creamy and cheesy macaroni made easily in a slow cooker.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 cups shredded cheddar cheese
- 2 cups milk
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Cook macaroni al dente, drain, and set aside.
- Grease the slow cooker with butter or cooking spray.
- Add cooked macaroni, cheese, milk, butter, salt, pepper, and paprika to the slow cooker.
- Stir well to combine all ingredients.
- Cover and cook on low for 2-3 hours, stirring occasionally.
- Serve hot.
Notes
- For a creamier texture, stir in extra milk before serving.
- Top with breadcrumbs for added crunch.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: slow cooker mac and cheese, easy macaroni and cheese, creamy pasta