Slow Cooker Mac and Cheese

Again, use a slow cooker liner for easy cleanup. Sure beats the stuff out of a box!

Slow Cooker Mac and Cheese


3 cups shredded cheese like cheddar
16 ounces uncooked elbow pasta
8 ounces of cream cheese
2-1/2 cups milk
1/2 tsp. salt or to taste
Pepper to taste

Place all items in the slow cooker. Do not stir much, but try to mostly wet the pasta.  Cover and cook on low for 1-1/2 to 3 hours,
stirring after 2 hours.  Depending on the cheese used, you may need to add more milk to make it creamy. But if the
mixture looks too soupy, uncover and allow moisture to evaporate during final cooking.  Serves 6-8

Source: Adapted from the Blind Lady Cafe

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