Description

A creamy, five-ingredient side dish that leaves the oven free for the rest of your meal. The pasta cooks separately before finishing in the slow cooker.

Ingredients

Units Scale

1 package (8 oz) cream cheese
2 1/2 cups milk
4 cups shredded cheddar cheese (or your favorite cheese for mac and cheese)
1 can evaporated milk
1 16oz package Elbow macaroni (cooked separately)

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Instructions

Add the cream cheese, milk, shredded cheddar, and evaporated milk to the slow cooker.
Cover and cook on HIGH for 1 hour.
Meanwhile, cook the macaroni according to its package directions and drain.
Stir the cooked pasta into the sauce. Cover and cook for another 45 minutes, checking the texture toward the end.
Stir and serve.

Notes

I have seen this cooked with the raw macaroni for 2.5 hours total. I tried this and then I had to go somewhere so the macaroni got quite mushy. I think this process is possible if you plan to eat right at 2.5 hours but it leaves such a high margin for error, it’s not my recommendation.

Prep Time: 5
Cook Time: 1 hour 45 minutes