Slow Cooker Mac and Cheese with Creamy Cheddar (Print Version)
Creamy slow cooker mac and cheese is effortless. This easy recipe delivers rich, cheesy pasta with minimal fuss, perfect for family dinners or potlucks.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 180 Minutes minutes
Total Time: 195 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Pasta Perfection
01 -
1 lb elbow macaroni, uncooked
→ Velvety Dairy Foundation
02 -
1/2 cup (1 stick) unsalted butter
03 -
1/4 cup all-purpose flour
04 -
1 (12-ounce) can evaporated milk
05 -
3 cups whole milk
06 -
4 ounces cream cheese, softened and cut into cubes
→ Golden Cheese Medley
07 -
2 cups (8 ounces) sharp cheddar cheese, freshly shredded
08 -
1 cup (4 ounces) Gruyère cheese, freshly shredded
09 -
1 cup (4 ounces) Monterey Jack cheese, freshly shredded
→ Aromatic Flavor Boosters
10 -
1 tbsp Dijon mustard
11 -
1 tsp garlic powder
12 -
1/2 tsp onion powder
13 -
1/2 tsp smoked paprika
14 -
1 tsp kosher salt, or to taste
15 -
1/2 tsp black pepper, freshly ground, or to taste
16 -
1/4 tsp cayenne pepper (optional)
17 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
In a large saucepan, melt 1/2 cup (1 stick) unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms. This is the foundation for your Ultimate Slow Cooker Mac and Cheese sauce.
02 -
Gradually whisk in 1 (12-ounce) can evaporated milk and 3 cups whole milk until smooth. Add 4 ounces cream cheese, softened and cut into cubes. Continue whisking over medium heat until the cream cheese is fully melted and the sauce begins to thicken slightly, about 5-7 minutes.
03 -
Stir in 1 tbsp Dijon mustard, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (if using). These aromatic flavor boosters are key to the rich taste of your Ultimate Slow Cooker Mac and Cheese.
04 -
Remove the saucepan from heat. Gradually add 2 cups (8 ounces) sharp cheddar cheese, 1 cup (4 ounces) Gruyère cheese, and 1 cup (4 ounces) Monterey Jack cheese, stirring until completely melted and smooth. Reserve a small amount of cheese for garnish if desired.
05 -
Pour the cheese sauce into a 6-quart slow cooker. Add 1 lb uncooked elbow macaroni and stir well to ensure all pasta is fully coated and submerged in the sauce. This step is crucial for even cooking of your Ultimate Slow Cooker Mac and Cheese.
06 -
Cover the slow cooker and cook on LOW for 2.5 to 3 hours, or until the macaroni is tender. Stir gently halfway through cooking (around 1.5 hours) to prevent sticking and ensure even distribution of ingredients.
07 -
Once cooked, turn off the slow cooker and let the mac and cheese rest, covered, for 15-20 minutes. This allows the sauce to thicken further. Garnish with 2 tbsp fresh parsley, chopped, and serve warm.
# Notes:
01 -
For an extra crispy topping, transfer the cooked mac and cheese to an oven-safe dish, sprinkle with panko breadcrumbs mixed with melted butter, and broil for 3-5 minutes until golden.
02 -
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
03 -
Feel free to customize your cheese blend! Smoked gouda, fontina, or even a spicy pepper jack can be excellent additions or substitutions for a unique flavor profile.
04 -
This mac and cheese is a hearty side dish but also stands alone as a comforting main. Pair it with a simple green salad or roasted chicken for a complete meal.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
whisk
03 -
measuring cups
04 -
measuring spoons
05 -
cheese grater
# Nutrition Facts (Per Serving):
Calories: 754 kcal
Total Fat: 40 g
Total Carbohydrate: 54 g
Protein: 29 g