Rich Slow Cooker Four Cheese Mac and Cheese (Print Version)

Rich Slow Cooker Four Cheese Mac and Cheese - Experience creamy, cheesy perfection with minimal effort. My secret recipe for a comforting family meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 17 minutes
Servings: 6 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, cut into pieces
05 - 4 oz (113g) cream cheese, cubed

→ Four Cheese Blend

06 - 2 cups (220g) sharp cheddar cheese, shredded
07 - 2 cups (220g) mild cheddar cheese, shredded
08 - 1 cup (110g) Monterey Jack cheese, shredded
09 - 1/2 cup (55g) Parmesan cheese, freshly grated

→ Flavor Boosters

10 - 1 tsp dry mustard powder
11 - 1 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1 tsp salt (or to taste)
14 - 1/2 tsp black pepper (or to taste)

→ Optional Garnishes

15 - Fresh parsley, chopped
16 - Crumbled bacon
17 - Panko breadcrumbs, toasted

# Instructions:

01 - First, grab your slow cooker and just toss in the dry elbow macaroni. No need to boil it beforehand, honestly! Then, pour in the evaporated milk and whole milk. Give it a gentle stir to make sure all the pasta is submerged. This is where the magic starts, seeing those dry noodles just waiting to soak up all that goodness. I used to think you *had* to boil pasta first, but this dish taught me otherwise. It’s a real time-saver!
02 - Next, cube your cream cheese and add it right in. Then, throw in the unsalted butter, cut into a few pieces. Now for the cheese! Add about 3/4 of your shredded cheddar, Monterey Jack, and Parmesan. Hold back a bit of each for later, you'll thank me. This initial mix creates the foundational creaminess for our Slow Cooker Four Cheese Mac and Cheese. I once dumped all the cheese in here, and it got a bit lumpy, so a little restraint pays off!
03 - Now for the flavor! Sprinkle in the dry mustard powder, garlic powder, onion powder, salt, and black pepper. Give everything a really good stir. Make sure all the macaroni is coated and submerged in that milky, cheesy mixture. You want it all incorporated so every bite is packed with flavor. The smell, even before cooking, starts to hint at the deliciousness to come. This is a crucial step for even seasoning.
04 - Pop the lid on your slow cooker. Set it to LOW for 2-3 hours, or HIGH for 1-1.5 hours. Honestly, I prefer the low setting if I have the time; it seems to cook more evenly and prevents any scorching. You'll want to give it a stir every 30-45 minutes or so, just to make sure the pasta isn't sticking and everything is getting properly coated. The pasta should be tender, and the sauce should be thick and bubbly.
05 - Once the pasta is tender and the sauce is luscious, it’s time for the grand finale! Stir in the remaining 1/4 of your shredded cheddar, Monterey Jack, and Parmesan cheeses. Stir until it's all melted and smooth. This last addition gives it that extra fresh, gooey cheese pull. I always add a little extra here because, well, more cheese! It makes the Slow Cooker Four Cheese Mac and Cheese extra special.
06 - Taste and adjust seasonings if needed. Sometimes I add another pinch of salt or pepper. Let it sit for about 5-10 minutes with the lid off to thicken up just a tiny bit more before serving. The aroma filling your kitchen will be incredible – pure comfort food! Scoop it out and prepare for happy faces. This dish is seriously good, and seeing everyone enjoy it makes all the minimal effort worth it.

# Notes:

01 - Stirring every 30-45 minutes is key to preventing sticking and ensuring even cooking of the pasta.
02 - Leftovers are best reheated gently on the stovetop with a splash of milk to restore creaminess.
03 - Shredding your own cheese makes a huge difference in melt and texture—don't skip this if you can help it!
04 - For a little crunch, sprinkle with toasted breadcrumbs or fresh chopped chives just before serving.

# Equipment Needed:

01 - 6-quart (or larger) slow cooker
02 - whisk
03 - measuring cups and spoons
04 - cheese grater (optional but recommended)

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 35g
Total Carbohydrate: 60g
Protein: 28g

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