I love easy recipes for the slow cooker and when I saw this recipe for macaroni and cheese at Tip Garden, I knew I had to give it a try.  There is almost no prep work involved in this recipe, the slow cooker literally does all of the work.  It’s a perfect recipe for a simple dinner on a busy night or would be great for an easy lunch.  It only takes a couple of hours to cook, so if you started this after breakfast it would be ready once lunch time rolls around.

I made a couple changes from the original recipe.  I added a few more seasonings and used three cheeses instead of just cheddar.  The result had great flavor, the sauce was a thicker custard consistency and the macaroni was cooked perfectly.  All in all an easy recipe for classic comfort food!

Three Cheese Slow Cooker Macaroni and Cheese

  • 2 cups elbow macaroni, uncooked (I used Barilla multi-grain)
  • 2 cups milk (I used 1%)
  • 1 (12 oz) can evaporated skim milk
  • 1 egg
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded extra sharp cheddar cheese
  • 1/2 cup shredded monterey jack cheese
  • 1/4 cup grated parmesan cheese

Pour macaroni into your slow cooker

In a mixing bowl, whisk together milks, egg and seasonings.

Stir in cheeses.

Pour mixture over macaroni and stir to combine.

Cook on low for 2 to 3 hours.  I checked mine at 2 hours and it didn’t look quite done.  I gave it a stir and let it cook for another 30 minutes.

Serve immediately.

ENJOY!

Shared at these great blogs:

Gooseberry Patch

Six Sisters Stuff

The Country Cook

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