Creamy Slow Cooker Mac and Cheese Dinner (Print Version)
Creamy slow cooker mac and cheese for an easy dinner. Rich, cheesy pasta cooked to perfection with minimal effort. A family-favorite comfort meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 255 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Creamy Foundation
01 -
1 (12 oz) can evaporated milk
02 -
1 1/2 cups whole milk
03 -
1/2 cup heavy cream
04 -
4 oz cream cheese, softened and cut into cubes
→ The Cheesy Meltdown
05 -
3 cups (about 12 oz) sharp cheddar cheese, freshly shredded
06 -
1 1/2 cups (about 6 oz) Gruyere or Fontina cheese, freshly shredded
07 -
1 1/2 cups (about 6 oz) Monterey Jack cheese, freshly shredded
→ The Macaroni Core
08 -
1 lb elbow macaroni, uncooked
→ Flavor & Seasoning Boosters
09 -
1/2 cup unsalted butter, melted
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 salt, plus more to taste
15 -
1/2 tsp black pepper, plus more to taste
# Instructions:
01 -
Shred 3 cups sharp cheddar, 1 1/2 cups Gruyere or Fontina, and 1 1/2 cups Monterey Jack. Cut 4 oz softened cream cheese into cubes. This essential prep ensures a smooth, rich foundation for your Creamy Ultimate Slow Cooker Mac and Cheese Dinner.
02 -
In a 6-quart slow cooker, whisk together 1 (12 oz) can evaporated milk, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/2 cup melted unsalted butter, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until well combined.
03 -
Gently stir the cubed 4 oz cream cheese into the liquid mixture until mostly dissolved. Then, add 1 lb uncooked elbow macaroni, ensuring it is mostly submerged in the creamy liquid. This forms the delicious core of your Creamy Ultimate Slow Cooker Mac and Cheese Dinner.
04 -
Add about two-thirds of the shredded sharp cheddar, Gruyere/Fontina, and Monterey Jack cheeses to the slow cooker. Stir gently to incorporate the cheese into the macaroni and liquid. Reserve the remaining one-third of the shredded cheeses for the final step.
05 -
Cover the slow cooker and cook on LOW for 2.5 to 3 hours, or until the macaroni is tender and the sauce is bubbly and thickened. Stir occasionally (every 45-60 minutes) to prevent sticking and ensure even cooking of the pasta.
06 -
Once cooked, stir the mac and cheese well. Add the remaining reserved shredded cheeses on top, cover, and let sit for 10-15 minutes until melted and gooey. Season with more salt and pepper to taste. For the best Creamy Ultimate Slow Cooker Mac and Cheese Dinner, let it rest briefly before serving.
# Notes:
01 -
Freshly shredded cheese melts much better and creates a smoother sauce than pre-shredded, which often contains anti-caking agents.
02 -
Feel free to experiment with other good melting cheeses like Colby Jack, white cheddar, or even a touch of smoked Gouda for a different flavor profile.
03 -
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess.
04 -
Garnish with fresh chives, parsley, or a sprinkle of extra smoked paprika just before serving for an appealing finish.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
Measuring cups
03 -
Measuring spoons
04 -
Cheese grater (if using block cheese)
# Nutrition Facts (Per Serving):
Calories: 805 kcal
Total Fat: 54 g
Total Carbohydrate: 50 g
Protein: 30 g