Betties’ Favorite Recipe: Slow Cooker Mac & Cheese


1 lb. Elbow macaroni

1/2 c. (1 stick) Melted butter

4 c. Shredded cheddar cheese

4 oz. Cream cheese, cubed

1/2 c. Freshly grated parmesan

2 (12 oz.) cans Evaporated milk

2 c. Whole milk

1/2 tsp. Garlic powder

1/8 tsp. Paprika


Freshly ground black pepper

Finely chopped chives (for garnish)


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

Check out the other articles from this month’s newsletter:

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