Slow Cooker Macaroni and Cheese

This Mac & Cheese has been on our menu rotation on repeat, it is that good! SUPER easy to make just add everything in the  slow cooker/crockpot and you end up with a classic, comforting dish.  It’s  become my favorite way to make mac and cheese and comes out perfect every time!  Friends I think you’re gonna like this one!


500 grams elbow macaroni (uncooked)
4 Tablespoons salted butter (sliced)
1 package cream cheese (cut into cubes)
1 teaspoon kosher salt
1/4 teaspoon cayenne or black pepper
3 cups whole milk
1/2 cup heavy cream (can also use whole milk)
3 cups  shredded  cheddar cheese ( or a mix of your favorites)


Place the uncooked pasta into the bottom of the slow cooker. Put butter, cream cheese, salt and pepper on top. Then pour the milk and cream on top and stir to combine.
Cover and cook on low for 1 1/2 – 2 hours, or until the pasta is tender. Stir half way through.

Once the noodles are ready, add the cheese on top and stir to combine. Cover and let cook an additional 5-10 minutes, or until the cheese is melted.
Stir before serving. Salt and pepper to taste. If you’re turning to the warm setting and not serving immediately, add more milk to thin out the sauce as needed.

 adapted recipe from here


  1. What a great idea!!! I have a slow cooker and never thought of making mac and cheese.
    Thank you .

  2. Hi! So is this a whole package of cream cheese, 8 oz? (I don't know the grams, sorry.)


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