Creamy Slow Cooker Four Cheese Mac and Cheese (Print Version)
Creamy Slow Cooker Four Cheese Mac and Cheese is pure comfort. Set it and forget it for a rich, cheesy, easy weeknight meal. Family favorite!
# 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:
→ Pasta & Base
01 -
1 lb elbow macaroni, uncooked
02 -
1/2 cup (1 stick) unsalted butter
03 -
1/4 cup all-purpose flour
→ Dairy & Creaminess
04 -
2 cups whole milk
05 -
1 cup heavy cream
06 -
1 (12 oz) can evaporated milk
07 -
4 oz cream cheese, softened and cubed
→ Cheesy Goodness
08 -
2 cups (8 oz) sharp cheddar cheese, freshly grated
09 -
1 cup (4 oz) Gruyere cheese, freshly grated
10 -
1 cup (4 oz) Monterey Jack cheese, freshly grated
11 -
1/2 cup (2 oz) Parmesan cheese, freshly grated
→ Flavor Boosters
12 -
1 tbsp Dijon mustard
13 -
1 tsp garlic powder
14 -
1 tsp onion powder
15 -
1 tsp salt (or to taste)
16 -
1/2 tsp black pepper (or to taste)
17 -
Pinch of cayenne pepper (optional)
# Instructions:
01 -
First things first, grab your trusty 6-quart (or larger) slow cooker. Give the inside a good spray with cooking spray. This tiny step is so important, honestly, because nobody wants cheesy goodness stuck to the sides. I usually forget this part and then spend ages scrubbing later, so learn from my mistakes, hon!
02 -
In your slow cooker, add the unsalted butter. Turn it on high for about 10-15 minutes to let the butter melt. Once it’s nice and melty, whisk in the all-purpose flour. Stir it constantly for about 1-2 minutes until it forms a thick paste, almost like a roux. This is where the sauce starts to get its luxurious body, don’t rush it. I remember once I didn't whisk enough and had flour lumps, oops!
03 -
Now, gradually whisk in the whole milk, heavy cream, and evaporated milk until everything is smooth. Next, add your cream cheese, Dijon mustard, garlic powder, onion powder, salt, black pepper, and that tiny pinch of cayenne, if you're using it. Whisk it all together until the cream cheese starts to break down and everything looks well combined. It'll smell so good already!
04 -
Stir in all of your freshly grated sharp cheddar, Gruyere, Monterey Jack, and Parmesan cheeses. Give it a good, gentle stir until the cheeses are mostly mixed in. Don't worry if they're not fully melted yet; the slow cooker will work its magic. This is where you really start to see the potential for that glorious, cheesy texture.
05 -
Finally, add your uncooked elbow macaroni to the slow cooker. Stir it really well, making sure all the pasta is submerged in that creamy cheese sauce. Cover your slow cooker and cook on LOW for 2-3 hours, or on HIGH for 1-1.5 hours. Seriously, check it around the 2-hour mark for low, or 1-hour for high. I've definitely overcooked the pasta before, and it gets mushy, which is a tragedy!
06 -
After the cooking time, give the Creamy Slow Cooker Four Cheese Mac and Cheese a good, thorough stir. The sauce will thicken as you stir, and the pasta should be perfectly tender. If it seems a little loose, don't panic! Let it rest, uncovered, for about 10-15 minutes; it will thicken up beautifully. The aroma filling your kitchen will be incredible. Serve it warm, maybe with a sprinkle of fresh chives or a dash of your favorite hot sauce. Pure comfort, honestly.
# Notes:
01 -
Grating your own cheese makes a huge difference; pre-shredded has anti-caking agents that can make it grainy.
02 -
This mac and cheese actually freezes pretty well if you undercook the pasta slightly. Thaw in the fridge, then reheat gently.
03 -
I've successfully swapped out Gruyere for smoked Gouda before, and wow, it gives such a lovely smoky depth!
04 -
A sprinkle of fresh chives or a dash of hot sauce right before serving just elevates the whole experience, trust me.
# Equipment Needed:
01 -
6-quart (or larger) slow cooker
02 -
whisk
03 -
cooking spray
# Nutrition (Per Serving):
Calories: 650 kcal
Total Fat: 38g
Total Carbohydrate: 55g
Protein: 28g