Description
This Southern-style slow cooker mac & cheese is ultra-creamy, cheesy, and rich—just like grandma used to make! Made with a blend of cheeses, butter, and a hint of evaporated milk, it’s the perfect side dish for holidays, potlucks, or weeknight dinners.
Ingredients
- 16 ounces elbow macaroni (uncooked)
- 2 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded Colby Jack cheese
- 1/2 cup shredded mozzarella cheese
- 2 cups whole milk
- 1 (12-ounce) can evaporated milk
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dry mustard (optional, for extra flavor)
Instructions
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Boil the pasta – Cook elbow macaroni for 4-5 minutes (just until al dente). Drain and set aside.
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Grease the slow cooker – Lightly coat the inside of your slow cooker with butter or nonstick spray.
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Mix ingredients – In the slow cooker, whisk together whole milk, evaporated milk, sour cream, melted butter, eggs, salt, pepper, paprika, and dry mustard.
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Add pasta & cheese – Stir in the cooked macaroni and shredded cheeses, mixing until well combined.
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Slow cook – Cover and cook on low for 2-3 hours, stirring occasionally, until the cheese is fully melted and creamy.
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Serve hot – Stir once more before serving and enjoy!
Notes
- Don’t overcook! After 2 hours, check for creaminess to avoid dry mac & cheese.
- Want it extra creamy? Add ½ cup cream cheese or Velveeta for extra smoothness.
- Crispy topping option: Transfer to a baking dish, top with breadcrumbs, and broil for a few minutes before serving.
- Spice it up: Add a dash of cayenne or hot sauce for a Southern kick!