Indulge in the creamiest mac and cheese made effortlessly in your slow cooker. Perfectly tender pasta drenched in a rich and velvety cheese sauce.
Ingredients: 16 oz elbow macaroni. 4 cups shredded cheddar cheese. 1 12 oz can evaporated milk. 1 cup milk. 1/2 cup butter, melted. 2 1/2 cups chicken broth. 1/2 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.
Instructions: You can put elbow macaroni, cheddar cheese, evaporated milk, milk, melted butter, chicken broth, Parmesan cheese, garlic powder, onion powder, salt, and pepper in a slow cooker. Mix everything together well. Cover and cook on low for two to three hours, stirring every now and then, until pasta is done and mixture is smooth. Serve hot, and if you want, top with more shredded cheese.
Prep Time: 10 minutes
Cook Time: 180 minutes
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