One downside that I have found with making mac and cheese in the slow cooker is that it can be hit and miss even with using the same recipe.

It’s great if you want to go back for seconds or thirds. Just a single serving of this recipe will feed roughly six people, but the recipe can easily be doubled or tripled.Įven better is that you can set the slow cooker to warm, so it’s kept nice and hot while you eat. One of the biggest positives of making mac and cheese in a slow cooker is how many people you’re able to feed on a single batch. Just a few great examples that you can add are crispy bacon, chives, shredded chicken, paprika, or even some scallions. You’re able to change the flavor of this dish by adding some extras at the end of cooking. It just comes down to personal preference and what’s readily available for sale near you. In this recipe, I use mozzarella and cheddar cheese, but there is a wide range of other cheese that will work just fine.įor example, I have seen some recipes use fontina, cream cheese, mozzarella, and so much more. If you don’t have evaporated milk, then this can be swapped out for cream, sour cream or something similar. One of the best things about this recipe is that you only need a few simple ingredients that you’re likely to already have in your fridge and cupboards.

I love to sprinkle chives over the top for that extra bit of flavor.

It’s creamy, cheesy, and one of the best comfort foods that you can eat. This recipe cooks to be just like the one over the stove.

Best slow cooker mac and cheese recipe