Slow Cooker Four Cheese Mac and Cheese Recipe (Print Version)
Creamy four-cheese mac and cheese made effortlessly in your slow cooker. A comforting, cheesy side dish or main meal perfect for busy weeknights.
# 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 Foundation
01 -
1 lb elbow macaroni, uncooked
02 -
2 1/2 cups water
→ The Creamy Dream Base
03 -
2 cups whole milk
04 -
1 cup heavy cream
05 -
8 oz cream cheese, softened and cut into cubes
06 -
1/2 cup unsalted butter, cut into cubes
→ The Quartet of Cheeses
07 -
2 cups sharp cheddar cheese, shredded
08 -
2 cups Monterey Jack cheese, shredded
09 -
1 cup Gruyere cheese, shredded
10 -
1/2 cup grated Parmesan cheese
→ Flavor Enhancers & Seasoning
11 -
1 tsp onion powder
12 -
1 tsp garlic powder
13 -
1/2 tsp dry mustard powder
14 -
1 tsp salt, or to taste
15 -
1/2 tsp black pepper, or to taste
16 -
Pinch of ground nutmeg
# Instructions:
01 -
Lightly grease a 6-quart slow cooker. Add 1 lb uncooked elbow macaroni, 2 1/2 cups water, 2 cups whole milk, and 1 cup heavy cream. Stir gently to combine. This forms the liquid base for your Easy Slow Cooker Four Cheese Mac and Cheese.
02 -
Incorporate 8 oz softened cream cheese cubes and 1/2 cup unsalted butter cubes into the slow cooker. Add 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp dry mustard powder, 1 tsp salt, 1/2 tsp black pepper, and a pinch of ground nutmeg. Stir everything together thoroughly.
03 -
Cover the slow cooker and cook on LOW for 2-2.5 hours, or until the elbow macaroni is tender but still slightly firm. Stir occasionally during cooking to prevent sticking. This initial cook ensures perfect pasta for your Easy Slow Cooker Four Cheese Mac and Cheese.
04 -
Once the pasta is tender, stir in 2 cups shredded sharp cheddar cheese, 2 cups shredded Monterey Jack cheese, and 1 cup shredded Gruyere cheese. Reserve 1/2 cup grated Parmesan cheese for later. Stir until the cheeses begin to melt and create a creamy sauce.
05 -
Cover the slow cooker again and continue to cook on LOW for another 15-30 minutes, or until all the cheeses are completely melted and the sauce is thick and bubbly. Stir once or twice during this final cooking phase.
06 -
Stir in the reserved 1/2 cup grated Parmesan cheese just before serving. Taste and adjust salt and pepper if needed. Ladle out generous portions of your delicious Easy Slow Cooker Four Cheese Mac and Cheese and serve warm.
# Notes:
01 -
For an even richer flavor, ensure your cream cheese and butter are at room temperature before adding them to the slow cooker.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of milk or in the microwave.
03 -
Feel free to experiment with your cheese blend! Smoked gouda, fontina, or even a spicy pepper jack can add a unique twist to this recipe.
04 -
Garnish with fresh chopped chives, parsley, or a sprinkle of paprika for added color and a touch of freshness before serving.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
large spoon
03 -
measuring cups
04 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 846 kcal
Total Fat: 59 g
Total Carbohydrate: 48 g
Protein: 32 g