5 Ingredient Slow Cooker Macaroni and Cheese

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Serves: 6 to 8
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: About 3 hours 15 minutes

There’s just something about a good ol’ bowl of macaroni and cheese that makes the whole day feel better. It’s like a warm hug in food form. Every time I make it, I’m instantly taken back to my childhood. Back when dinner meant something homemade, usually stirred together with love and maybe a little sunshine too.

Also, I should probably mention I love cheese. Like, a lot. So anything that lets me put five cups of it into a dish is already winning.

Here’s what you need:

• 2 cups cooked elbow macaroni (just boil it up before starting)
• 2 large eggs, beaten
• 5 cups shredded cheddar cheese, divided
• 2½ cups whole milk
• ¼ cup butter, melted
• 1 teaspoon salt (you can adjust to taste)
• A dash of black pepper
• A dash of paprika

You’ll also need:

A slow cooker (4-quart or larger is perfect)

Instructions:

1. Cook the pasta. You want it al dente, firm but not mushy. Drain and set aside.
2. Mix it all together. In a big mixing bowl, combine the cooked macaroni, beaten eggs, 4 cups of shredded cheddar, milk, melted butter, salt, pepper, and paprika. Stir until everything is well blended.
3. Prep the slow cooker. Lightly grease the inside with butter or non-stick spray. Pour in the macaroni mixture and spread it evenly.
4. Add the cheesy top. Sprinkle the last cup of cheddar cheese over the top.
5. Let it cook. Cover and cook on low for 3 hours. Try not to lift the lid while it’s cooking so the heat stays in.
6. Stir and serve. When time’s up, gently stir everything to mix in that melty cheese on top. Serve warm and watch it disappear fast.

A quick tip:

The original recipe uses 1 teaspoon of salt, but depending on your taste, you might want a bit more. I added a pinch extra for that perfect cheesy pop.

Want to mix things up?

Try using half cheddar and half mozzarella for a stretchier version, or toss in some steamed broccoli or peas if you’re trying to get more veggies into your family’s meals. It’s super flexible and just as delicious.

This one’s become a regular in our dinner rotation. Easy, kid-approved, and full of that home-cooked comfort feeling. Definitely a recipe worth holding onto.

Nutrition Estimate (per serving, based on 8 servings):

Calories: About 440
Total Fat: 28g
Saturated Fat: 17g
Carbs: 25g
Fiber: 1g
Protein: 21g
Sodium: 590mg

Just a heads-up, these are approximate numbers. Things may vary based on the ingredients you use. If you’re watching your intake or have dietary needs, check with your doctor or a nutritionist.