Easy Slow Cooker Mac and Cheese: Creamy Comfort (Print Version)

Easy Slow Cooker Mac and Cheese, a creamy, dreamy dish perfect for busy weeknights. Set it and forget it for ultimate comfort food. Simple ingredients, big flavor.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 2-3 Hours minutes
Total Time: 17 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 lb (450g) elbow macaroni, uncooked
02 - 12 oz (350ml) evaporated milk
03 - 2 cups (480ml) whole milk
04 - 1/2 cup (113g) unsalted butter, melted
05 - 4 oz (113g) cream cheese, softened

→ Cheesy Goodness

06 - 4 cups (450g) sharp cheddar cheese, freshly grated, divided
07 - 2 cups (225g) Gruyere cheese, freshly grated, divided

→ Flavor Enhancers

08 - 1 tbsp Dijon mustard
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1 tsp salt, or to taste
12 - 1/2 tsp black pepper, or to taste

# Instructions:

01 - First things first, get all that cheese grated. Honestly, this is the most "work" you'll do for this Easy Slow Cooker Mac and Cheese. I like to put on some music and just get into the zone. It’s also a good time to measure out your milks and butter. Seeing everything ready just makes the rest feel smooth, you know? A little kitchen zen before the cheesy magic begins!
02 - Grab your slow cooker insert. Toss in the evaporated milk, whole milk, melted butter, cream cheese, Dijon mustard, garlic powder, onion powder, salt, and pepper. Give it a good whisk until everything looks mostly combined. Don't stress about perfect smoothness just yet; it'll all melt together beautifully. This step always smells so promising, like a warm, savory hug waiting to happen for your Easy Slow Cooker Mac and Cheese!
03 - Now, carefully stir in your uncooked elbow macaroni. Make sure it's mostly submerged in the liquid. Then, add about three-quarters of your grated cheddar and Gruyere. Hold back a bit of the cheese for later – trust me on this! Give it another gentle stir. This is where I always get excited, seeing all that cheesy potential for our wonderful Easy Slow Cooker Mac and Cheese.
04 - Pop the lid on your slow cooker. Set it to LOW for 2-3 hours. Now, here's the crucial part: I know it's tempting, but try not to peek too much! Lifting the lid lets out all that precious heat and steam, which can extend your cooking time. I usually set a timer for 1.5 hours, then check for doneness.
05 - Around the 1.5 to 2-hour mark, give the Easy Slow Cooker Mac and Cheese a good stir. This helps prevent sticking and ensures even cooking. If it looks a little dry, don't panic, add a splash more whole milk. Then, sprinkle the remaining cheese over the top, pop the lid back on, and let it cook for another 30-60 minutes, or until the pasta is perfectly tender and the sauce is thick and bubbly.
06 - Once the pasta is tender and the sauce is gloriously thick, turn off the slow cooker. Let the mac and cheese sit for about 10-15 minutes with the lid on. This resting period lets the sauce thicken up just a little more and become even creamier. The aroma filling my kitchen at this point? Pure bliss. Give it one last gentle stir, then scoop it up and serve warm!

# Notes:

01 - Seriously, grate your own cheese for the best melt; pre-shredded just doesn't cut it.
02 - Store leftovers in an airtight container for 3-4 days, reheating gently with a splash of milk.
03 - A pinch of smoked paprika or a dash of hot sauce adds a lovely subtle warmth, I've tried it!
04 - Don't peek too often! Every time you lift the lid, you add extra cooking time.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - Whisk
03 - Grater

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 20g

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