Slow Cooker Mac and Cheese
Make the best Slow Cooker Mac and Cheese with only minutes of prep! This recipe is made without evaporated milk and there is no need to boil the pasta- the uncooked noodles cook up in the slow cooker!
Ingredients
- 1/3 cup butter + 1 teaspoon (to grease slow cooker)
- 1/3 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/8 teaspoon mustard powder
- 4 1/2 cups milk
- 3 cups cheddar cheese freshly shredded (or your favourite melty cheese)
- 2 cups elbow macaroni uncooked (or pasta of choice)
Instructions
- Grease slow cooker with 1 teaspoon butter.
- In a saucepan over medium-high heat, melt the remaining butter and add the flour, salt, pepper, paprika, mustard powder and onion powder. Whisk to create a roux, cooking for 1-2 minutes.
- Add the milk and continue to whisk until it begins to sauce thickens and begins to bubble. Remove it from the heat and stir in grated cheese one cup at a time.
- Transfer the sauce to the slow cooker and stir in the uncooked macaroni. Cover with the lid. Cook on low heat for 2 hours or until the pasta is cooked.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 472kcalCarbohydrates: 38gProtein: 20gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 79mgSodium: 683mgPotassium: 326mgFiber: 1gSugar: 8gVitamin A: 888IUVitamin C: 0.2mgCalcium: 480mgIron: 1mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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