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Overhead view of a spoon holding a bite of slow cooked macaroni and cheese.
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5 from 1 vote

3 Ingredient Slow Cooker Mac and Cheese

Make this 3 ingredient mac and cheese slow cooker recipe tonight for a no fuss, extra creamy, cheesy dinner win. It is better than a box!
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Side Dishes
Cuisine: American
Servings: 6 Servings
Calories: 497kcal
Author: Samantha Erb

Ingredients

  • 1 pound uncooked elbow macaroni
  • 2 12oz cans evaporated milk
  • 4 cups freshly shredded cheese blend of cheddar, monterey jack, or your favorite
  • 4 ounces cream cheese cut into cubes (optional, but adds some nice creaminess)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups boiling water

Instructions

  • To a 6 quart slow cooker, add the noodles, evaporated milk, shredded cheese, salt, and pepper. Stir well, then scatter the cream cheese over the top. Pour in the boiling water.
  • Cover, and cook on low heat for 1 ½-2 hours, stirring once around the 1 hour mark, until the pasta is tender and the cheeses have melted. The sauce will thicken as it sits.
  • Stir before serving.

Nutrition

Serving: 1 | Calories: 497kcal | Carbohydrates: 27g | Protein: 23g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 913mg | Fiber: 1g | Sugar: 2g