Ingredients

1 lb. elbow macaroni

1/2 c. (1 stick) melted butter

4 c. shredded cheddar cheese

4 oz. cream cheese, cut into cubes

1/2 c. freshly grated grated Parmesan

2 (12-oz.) cans evaporated milk

2 c. whole milk

1/2 tsp. garlic powder

1/8 tsp. paprika

kosher salt

Freshly ground black pepper

Finely chopped chives, for garnish (optional)

Preparation

Step 1Combine macaroni, butter, cheddar cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder, and paprika in a slow cooker. Season with salt and pepper. Step 2Cook on high until the pasta is cooked through and the sauce has thickened, 2 to 3 hours, checking after 2 hours, then every 20 minutes after. Step 3Garnish with chives before serving, if using.

Enter: this slow-cooker mac & cheese. Everything—including the pasta!—cooks in a slow cooker. And in the end you have just ONE DISH to clean. This recipe is essentially fool proof but we are here to answer to your inevitable doubts and questions are below. (We were skeptical at first too!) And for more easy dinner ideas, check out our best slow-cooker recipes.  Does the pasta actually cook? Yep! Until it’s perfectly al dente 😉. You just need to start checking after 2 hours, every 20 minutes or so. Pasta, if cooked too long, tends to get gummy if sits in a slow cooker for too long.  How does the sauce cook? With the elbow noodles! The evaporated milk, whole milk, and cheeses slowly melt together into perfectly creamy sauce. You really only need to stir it once before serving.  Why evaporated milk?  About 60% of its water has been removed so it’s much more concentrated, making it creamy AF. Meaning it’s pretty perfect for mac and cheese.  Can I sub milk? Or what about cream? We wouldn’t. There’s already a decent amount of milk in here anyways. If you only use milk, the sauce would be kinda watery and soup-like. It also wouldn’t be as rich. Heavy cream has waaay more calories and fat and would take the decadence of macaroni and cheese to a whole new (and unnecessary) level. Just stick with the evaporated milk.  Can I use different cheeses?  Totally! You just want to choose one (or three) with good melting properties. Think: mozzarella, fontina, and Monterey Jack. And stick to 4 1/2 cups total.   What temperature do I cook it at?  In your slow cooker, you’ll want to go with HIGH as opposed to LOW heat. What if I want a crispy topping though? We totally get it. If you don’t mind washing a baking sheet. Go ahead and combine some bread crumbs or crushed crackers with minced garlic, grated parm and chopped parsley. Spread it on a baking sheet and bake in a 325º oven for 10 to 12 minutes. Sprinkle it over the mac and you’ll have crunch in every bite. How do I store left overs? In air tight container in the fridge for up to 5 days and in the freezer for up to 6 months. Tried this slowed down comfort food classic? Let us know how it came out in the comments below! Editor’s Note: The introduction to this recipe was edited on August 2, 2021.