Slow-Cooker Homestyle Mac & Cheese

Well, apparently today is National Cheese Day! Who knew? So in honor of that, here’s a recipe for slow-cooker mac & cheese that turned out great (according to the toughest critics ~ my kids!) Creamy & delicious. And easy, easy, easy.

Inactive prep. time: 12 hours. Active prep. time: 20 minutes. Cost: Less than $10. Serves: 6 – 8.

To make slow-cooker mac & cheese, you’ll need:

• 2 cups heavy cream
• 4 tablespoons buttermilk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups of cheddar cheese (grated)
• 1 16-ounce package elbow macaroni

To make slow-cooker mac & cheese, follow these directions:

1. Add heavy cream and buttermilk to a medium-sized bowl, stir, & let sit out overnight (12 hours) at room temperature (roughly 74 degrees). The cream will thicken & be roughly the consistency of yogurt. That’s what you want. (If you aren’t going to use it right away, you can cover the bowl with plastic wrap & put it in the refrigerator for use later.)
2. Coat slow-cooker with non-stick cooking spray.
3. Add cream/buttermilk combination you just made overnight to the slow-cooker.
4. Add salt & black pepper to the slow-cooker & stir.
5. Add cheese to slow-cooker and stir.
6. Cook macaroni according to the package directions, drain, then add to the slow-cooker and stir.
7. Cover and cook on LOW for 2 hours or until cheese is melted.
8. Enjoy!

Please keep in mind that cooking times may vary so the first time you make a recipe, keep an eye on the slow-cooker. You may need to adjust the amount of cooking time.

FYI ~ I made Buttermilk Biscuits to go along with the Mac & Cheese using this fabulous recipe.

For more delicious slow-cooker recipes, click here.