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Slow Cooker Mac & Cheese

Yields1 Serving

 1 lb (450 g) elbow macaroni, uncooked (41/2 cups)
 1 – 1½ lb (454-750 g) old cheddar cheese, grated
 one 8oz (250 g) pkg cream cheese, cut into chunks
 4 cups (1 L) 2 % milk
 salt and pepper
 pinch freshly grated nutmeg (optional)

Combine all the ingredients in the bowl of a slow cooker; cover and cook on low for 3-4 hours, removing the lid to give it a stir about once an hour.


Serve warm.