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.
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