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Slow Cooker Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 239 reviews
  • Author: Mariam
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Find it online: https://quickcookingmagic.com/slow-cooker-mac-and-cheese-recipe/