Slow Cooker Mac and Cheese

Who doesn’t love the thought of slow cooker mac and cheese? With this simple and delicious recipe, you’ll be adding this to your slow cooker meal rotation for sure!

In our household, macaroni and cheese is always a request. But honestly, if I had to make it out of the box one more time…I was quite possibly going to go mad. This is when I thought that making it in the slow cooker would be a great idea. A Fantastic Idea. And lo and behold, I was right!

This recipe is hearty and delicious and has a really great flavor that is actually quite unique? My secret ingredient that really gives this recipe a bite? None other than the amazing addition of coconut milk! (Seriously, it’s good!)

This is one slow cooker recipe that you’ll love!

INGREDIENTS TO MAKE SLOW COOKER MAC AND CHEESE

16 oz uncooked elbow macaroni
4 cups almond milk
12 ounces coconut milk
8 ounces unflavored Greek Yogurt
1 1/2 cups mozzarella cheese, shredded
2 1/2 cups Mexican cheese blend, shredded
salt and pepper to taste

HOW TO MAKE SLOW COOKER MAC AND CHEESE

To begin, add your uncooked pasta into your slow cooker.

Next, dump in your almond milk and coconut milk. Stir.

Once stirred, add in all the cheeses and greek yogurt. Stir again.

Turn your slow cooker to low and cook for the next 1.5 hours, stirring every so often. At 1.5 hours, taste the noodles and see if they are done. If they are, serve and enjoy! If they aren’t done, check them every ten minutes as you don’t want to overcook them and have them turn mushy. (Also, keep in mind that even though you may turn off your slow cooker, the will continue to cook from the heat remaining.)