Slow Cooker Macaroni and Cheese
Recipe type: Pasta
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 6
This is a simple recipe. Put everything in the slow cooker, let it cook for a few short hours and you have cheesy, gooey goodness ready to eat. Cooks Note: If you don't have dry mustard powder, you can stir in a teaspoon of yellow mustard instead. Total Cost of recipe is $6.59 if made with half and half or $6.89 if made with cream. The cost per serving is a maximum of $1.15 per serving.
  • 2 tablespoons butter, melted ($0.18)
  • 1 pound elbow macaroni ($0.88)
  • 2 cups water
  • 2 cups half and half or heavy cream ($1.40 for half and half, $2.70 for cream)
  • 3 cups shredded cheese. (I used a combination of cheddar and jack cheese), divided ($2.99)
  • ½ teaspoon salt ($0.02)
  • ¼ teaspoon ground black pepper ($0.02)
  • ½ teaspoon dry mustard. ($0.10)
  1. Turn slow cooker to high and add butter, allowing it to melt. (If you're in a hurry, you can melt the butter in the microwave and then add it to the slow cooker.)
  2. Turn slow cooker to low.
  3. Stir elbow macaroni with the butter, tossing to coat well.
  4. Add half and half, 2½ cups of shredded cheese, salt, pepper, and dry mustard.
  5. Mix well to combine all ingredients.
  6. Add just enough water to cover the macaroni. Mix well. (Don't add more than 2 cups of water.)
  7. Cook on low for 3 hours or until liquid is absorbed and pasta is fully cooked.
  8. Sprinkle with remaining half cup of cheese, cover, and allow to sit until cheese is melted, about 15 minutes.
  9. Serve with a side of broccoli or a salad for a nutritious and well balanced meal.
Recipe by Patty Cake's Pantry at