Prep time: 5 minutes
Cook time: 3 hours
This recipe is courtesy Alice Choi at HipFoodieMom.com.
VERY IMPORTANT: I have bags and bags here of now frozen mac and cheese because I’ve tested this recipe so many times. This is very important: I say cook on low for 2 1/2 hours. Then, check your mac and cheese, mix it around and for some, it will be ready to eat. If you’re going for a more casserole-like baked mac and cheese, let it go for another 30 minutes on low. But after that, this is the important part: remove all of the mac and cheese out of the slow cooker and into a completely different casserole dish, pot or whatever. If the mac and cheese stays in the slow cooker, even when it’s off, it will continue to cook and get hard if you leave it in there. You don’t want this to happen. Trust me.
Toss everything into your slow cooker, mix and set to low for about 3 hours.