This homemade slow cooker mac ‘n cheese is as easy as mix and cook on low, then serve. It’s a creamy crowd pleaser your family is going to love.

Scale

16 ounces elbow macaroni

4 Tbsp butter, melted

16 ounces sharp cheddar cheese, shredded and divided (4 1/2 c and 1/2 c)

2 ounces grated Parmesan (1/2 c)

12 ounces evaporated milk

5 c whole milk

1/3 c sour cream

1 Tbsp Dijon mustard

1/2 c water

1 tsp salt

1/2 tsp pepper

Cook Mode Prevent your screen from going dark

In your slow cooker, mix together melted butter, evaporated milk, whole milk, sour cream, Dijon mustard, water, salt, and pepper. Whisk together.

Then add in 4 1/2 c of the shredded cheddar and the Parmesan. Stir to combine.

Finally, pour in the elbow macaroni and slowly mix well until thoroughly combined. Flatter out the top layer with the back of your spoon.

Set your slow cooker to low (roughly 190 degrees) for 2.5 hours.

After 2.5 hours, sprinkle with remaining 1/2 c of cheddar cheese and recover until melted. Serve warm and enjoy!