If you’ve been on the hunt for a comforting, hands-off dinner that feels like a warm hug, this Slow Cooker Mac and Cheese Recipe is about to become your new best friend. It’s creamy, cheesy, and perfectly tender—all made effortlessly in your slow cooker while you go about your day. The magic here is in the simple blend of rich cheeses, a touch of mustard and paprika for subtle depth, and the slow-cooked macaroni that comes out perfectly soft every time. Whether you’re feeding a crowd or just craving a nostalgic dish with minimal fuss, this recipe delivers on every level.
Ingredients You’ll Need
Gathering the ingredients for this Slow Cooker Mac and Cheese Recipe is delightfully straightforward, yet each one plays a crucial role in bringing out the creamy texture and irresistible flavor. From the tender macaroni to the mix of cheeses, every element contributes to the richness and comfort factor you’ll adore.
- 12-oz box macaroni (uncooked): The star carbohydrate that soaks up all the creamy goodness perfectly.
- 12-oz can evaporated milk: Adds a velvety richness that’s thicker than regular milk, elevating the sauce’s creaminess.
- 2 1/2 cups whole milk: Balances the evaporated milk and keeps the sauce smooth and luscious.
- 6 tablespoons butter (diced): Key for that buttery richness that makes every bite luxurious.
- 1 teaspoon prepared yellow mustard: Adds a tangy depth that quietly enhances all the cheesy flavors.
- 1/4 teaspoon ground paprika: Offers a subtle smoky warmth and gorgeous color without overpowering.
- Salt & pepper (to taste): Essential seasonings that bring all the flavors together perfectly.
- 4 oz cream cheese (softened): Provides extra creaminess and a touch of tang that melts beautifully into the mix.
- 1 1/2 cups shredded cheddar cheese: Classic sharpness that forms the backbone of the cheesy flavor.
- 1/2 cup shredded mozzarella cheese: Adds meltiness and a creamy texture that helps bind everything wonderfully.
How to Make Slow Cooker Mac and Cheese Recipe
Step 1: Prepare Your Slow Cooker
Start by lining your 3-4 quart slow cooker with a slow cooker liner for easy cleanup, or alternatively, spray it generously with nonstick cooking spray or butter it well. This little prep step keeps the mac and cheese from sticking and makes post-cooking clean-up a breeze.
Step 2: Combine the Ingredients
Add the uncooked macaroni straight into your slow cooker, then pour in the evaporated milk, whole milk, diced butter, mustard, paprika, salt, and pepper. Give everything a good stir to ensure the butter starts melting and the seasonings are evenly distributed. This mixture is the foundation that will turn into creamy, cheesy perfection.
Step 3: Slow Cook on Low for 1 Hour
Cover your slow cooker and set it to LOW for one hour. During this time, the macaroni will absorb the milks and seasonings, slowly softening to that perfect tenderness without a care from you. It’s a great chance to get other tasks done or simply relax.
Step 4: Stir and Continue Cooking
After the initial hour, remove the lid and give your mac and cheese a thorough stir. This breaks up any clumps and ensures even cooking. Replace the lid and let it cook for another 30 to 45 minutes on LOW. By now, the macaroni should be soft and swimming in a luscious, thick sauce.
Step 5: Stir in the Cheeses and Finish
Finally, open the lid and stir in the softened cream cheese along with the shredded cheddar and mozzarella. Cover the slow cooker again and let it sit for about 5 minutes to allow the cheeses to melt perfectly into the sauce. Give it one last stir, and now your Slow Cooker Mac and Cheese Recipe is ready to serve – creamy, dreamy, and irresistible.
How to Serve Slow Cooker Mac and Cheese Recipe
Garnishes
To elevate your Slow Cooker Mac and Cheese Recipe, sprinkle some fresh chopped parsley or chives for a burst of color and freshness. For those who love a bit of crunch, toasted breadcrumbs or crispy bacon bits make stellar garnishes that add exciting texture contrasts.
Side Dishes
This mac and cheese shines brightly on its own but pairs wonderfully with simple sides like steamed green veggies or a crisp garden salad. For heartier meals, serve alongside barbecued ribs or grilled chicken for a comfort-food feast that satisfies every craving.
Creative Ways to Present
Make your slow cooker mac and cheese the centerpiece by serving it in individual ramekins topped with extra cheese and broiled until golden and bubbly. You can also turn leftovers into mac and cheese muffins baked until crispy on the outside for a fun snack or lunch option.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to four days. The dish will thicken as it cools, but no worries—you can easily revive its creamy texture with a little milk when reheating.
Freezing
Freezing mac and cheese can be tricky because of its creamy nature, but it’s possible. Place cooled mac and cheese in a freezer-safe container and freeze for up to two months. Thaw overnight in the fridge before reheating, though the texture might be a bit softer once thawed.
Reheating
Reheat leftovers gently in a saucepan over low heat or in the microwave, adding a splash of milk to loosen the sauce as needed. Stir frequently until hot and creamy, just like when it was freshly made. Slow and steady warmth preserves the luscious texture perfectly.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is classic, feel free to use small shells, cavatappi, or any short pasta you have on hand. Just keep an eye on cooking times as shapes may absorb liquid differently.
Is it possible to make this Slow Cooker Mac and Cheese Recipe dairy-free?
Dairy-free substitutions can be made, such as using plant-based milks and dairy-free cheese alternatives. However, texture and flavor will vary, so experiment with your favorites to achieve the best results.
Can I add extras like bacon or vegetables?
Yes! Cooked bacon bits, sautéed mushrooms, or steamed broccoli are excellent additions that mix well into the mac and cheese either during the final cheese stir-in or as toppings before serving.
How thick should the sauce be when it’s done?
The sauce should be thick enough to coat the pasta without being dry or runny. It will naturally thicken as it cools, so if it seems slightly loose straight from the slow cooker, that’s normal and perfect.
Can I double the recipe for a larger crowd?
You can definitely double the ingredients, but make sure your slow cooker is large enough to accommodate the volume—ideally at least 6 quarts. Cooking time may also increase slightly, so keep checking doneness after the first hour.
Final Thoughts
This Slow Cooker Mac and Cheese Recipe is truly a game-changer for anyone who loves creamy, comforting food without spending hours in the kitchen. It’s perfect for busy days, family dinners, or anytime you want a little cheesy love in your life. Give it a try and watch how this cozy classic quickly becomes a cherished favorite in your recipe collection!
Print
Slow Cooker Mac and Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 to 8.8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This creamy and comforting Slow Cooker Mac and Cheese is an effortless, crowd-pleasing dish perfect for any occasion. Made with a blend of cheddar and mozzarella cheeses, simmered slowly with milk and evaporated milk for rich flavor and indulgent texture, this recipe delivers silky, cheesy macaroni without the need for constant stirring or stovetop attention.
Ingredients
Macaroni and Liquid Ingredients
- 1 (12-oz) box uncooked macaroni
- 1 (12-oz) can evaporated milk
- 2 1/2 cups whole milk
Flavorings and Fats
- 6 tablespoons butter, diced
- 1 teaspoon prepared yellow mustard
- 1/4 teaspoon ground paprika
- Salt and pepper, to taste (recommended: 1/2 teaspoon salt, 1/8 teaspoon ground black pepper)
Cheeses
- 4 oz cream cheese, softened
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Prep the Slow Cooker: Line a 3-4 quart slow cooker with a slow cooker liner or spray it with nonstick cooking spray, or grease it with butter to prevent sticking during cooking.
- Combine Ingredients: Add the uncooked macaroni to the slow cooker. Pour in the evaporated milk and whole milk. Add the diced butter, prepared yellow mustard, salt, ground paprika, and ground black pepper. Stir well to combine all ingredients evenly.
- Cook on Low for 1 Hour: Cover the slow cooker with the lid and let the mixture cook on the LOW setting for 1 hour, allowing the pasta to soften and absorb the flavors.
- Stir and Continue Cooking: Remove the lid and stir the macaroni well to break up any clumps and ensure even cooking. Cover again and cook for an additional 30 to 45 minutes on LOW until the pasta is tender and creamy.
- Add Cheeses and Finish: Open the lid and stir in the softened cream cheese along with the shredded cheddar and mozzarella cheeses. Cover and let the cheese melt for about 5 minutes without stirring. Then give it a final stir and serve the mac and cheese immediately while warm and creamy.
Notes
- Using a slow cooker liner or greasing the pot is essential to prevent sticking and ease cleanup.
- You can adjust the seasoning with additional salt and pepper as desired after cooking.
- For a sharper flavor, substitute part of the cheddar with extra sharp cheddar.
- If the mac and cheese is too thick after cooking, stir in a little extra milk to reach desired consistency.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of milk to restore creaminess.
