Slow Cooker Mac and Cheese: Creamy Weeknight Comfort (Print Version)

Slow Cooker Mac and Cheese brings creamy, cheesy comfort to your table with minimal fuss. A truly easy recipe for those busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 2-3 Hours minutes
Total Time: 17 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 lb elbow macaroni, cooked al dente
02 - 2 (12 oz) cans evaporated milk
03 - 2 cups whole milk
04 - 1/2 cup unsalted butter, cubed
05 - 8 oz cream cheese, cut into cubes

→ Cheese Powerhouse

06 - 4 cups sharp cheddar cheese, freshly shredded
07 - 2 cups Monterey Jack cheese, freshly shredded

→ Flavor Boosters

08 - 1 tsp dry mustard
09 - 1 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1 tsp salt (or to taste)
12 - 1/2 tsp black pepper (or to taste)

→ Optional Finishing Touches

13 - Fresh chives, chopped (for garnish)
14 - Crispy bacon bits (for garnish)

# Instructions:

01 - First things first, you're going to cook your elbow macaroni al dente according to package directions. This is where I always remind myself: undercook it slightly! It's going to continue cooking in the slow cooker, and we don't want mushy pasta, right? Drain it really well once it's done. I like to give it a quick rinse with cold water too, just to stop the cooking process dead in its tracks. This step is crucial for texture, honestly.
02 - In a large bowl, whisk together the evaporated milk, whole milk, dry mustard, garlic powder, onion powder, salt, and pepper. You want everything really well combined here. I usually give it a good minute or two of whisking, making sure there are no little lumps of seasoning. This liquid base is what's going to become our amazing cheese sauce, so a good start here sets the stage. I've had times where I rushed this, and the seasonings weren't evenly distributed, which was a bummer.
03 - Now, grab your slow cooker and lightly grease the insert. I usually use a bit of butter or cooking spray. Layer about half of your cooked macaroni in the bottom. Then, sprinkle about a third of your shredded cheddar and Monterey Jack cheeses over the pasta. This layering thing is important for even distribution, trust me. It ensures every bite of Slow Cooker Mac and Cheese is loaded with cheesy goodness!
04 - Dot half of the butter and half of the cream cheese over the cheese layer. Then, pour about half of your prepared milk mixture over everything. Repeat these layers with the remaining pasta, another third of the cheeses, the rest of the butter and cream cheese, and the remaining milk mixture. This is where you can almost smell the deliciousness starting to form, even before it's cooked!
05 - Finally, sprinkle the last third of your shredded cheeses right on top. This creates a beautiful, melted cheese crust. Cover your slow cooker and cook on LOW for 2-3 hours. Every slow cooker is a little different, so keep an eye on it after the 2-hour mark. You're looking for that bubbly, melted, creamy consistency, not dry or overly thick. Give it a gentle stir half-way through, if you're feeling ambitious, to make sure everything is mingling nicely.
06 - Once it's done, give it a good stir to incorporate all that melted cheese and sauce. The Slow Cooker Mac and Cheese should be gloriously creamy and gooey. Ladle it into bowls and serve immediately. It’s warm, it’s comforting, and honestly, it’s just what you need after a long day. Sometimes I sprinkle a little extra black pepper or some chopped fresh chives on top for a pop of color and freshness. Enjoy!

# Notes:

01 - Always grate your own cheese for the creamiest sauce; pre-shredded cheese can make it gritty.
02 - Leftovers reheat best with a splash of milk on the stovetop to restore creaminess.
03 - Try swapping out some cheddar for Gruyère for a more complex, nutty flavor if you're feeling adventurous.
04 - A sprinkle of fresh chives or crispy bacon bits adds a lovely finishing touch.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - large bowl
03 - whisk
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 50g
Protein: 25g

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