Slow Cooker Mac and Cheese
Rich, creamy, and completely hands-off, this Slow Cooker Mac and Cheese uses a four-cheese blend for the smoothest, most comforting sauce. Just cook the pasta, add everything to the crockpot, and let it do the rest.
Servings: 8
Ingredients
- 16 ounces elbow macaroni uncooked
- 2 ½ cups whole milk
- 12 ounces canned evaporated milk
- 8 ounces colby jack cheese shredded from the block
- 8 ounces mild cheddar cheese shredded from the block, reserve 1/2 cup
- 8 ounces velveeta cheese cubed
- 8 ounces cream cheese cubed
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground mustard
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni for 5 to 6 minutes, until just al dente. It will continue cooking in the slow cooker. Drain well and set aside.
- Lightly spray the slow cooker insert with cooking spray.
- Add the drained pasta, whole milk, evaporated milk, Colby Jack, Velveeta, cream cheese, butter, salt, pepper, and ground mustard to the slow cooker. Reserve ½ cup of the shredded cheddar for the end — add the rest now. Stir until everything is well combined.
- Cover and cook on LOW for 2 hours, stirring at least once every hour. The sauce may look a little loose when you stir, which is normal. It will thicken as the pasta absorbs the liquid and the cheeses melt together.
- After 2 hours, sprinkle the reserved ½ cup of shredded cheddar evenly over the top. Replace the lid and cook for 3 more minutes, until the cheese is melted.
- Give it a good stir and serve straight from the slow cooker.
Notes
Cooking Tips
- Cook pasta just to al dente (about 5 to 6 minutes) — it will continue cooking in the slow cooker. Overcooking it first leads to mushy mac.
- Always shred cheese from the block. Pre-shredded cheese contains an anti-caking agent that prevents smooth melting and can cause a grainy sauce.
- Cook on LOW only. HIGH heat can cause the dairy to separate and the cheese sauce to turn grainy.
- Stir at least once an hour so the cheese melts evenly and doesn't stick to the sides.
- Velveeta can be swapped for American cheese if preferred.
- Mild cheddar can be replaced with sharp cheddar for more bite.
- Evaporated milk is recommended for the creamiest sauce, but whole milk can be used in a pinch — the sauce may be slightly thinner.
- Refrigerate leftovers in an airtight container for up to 4 to 5 days.
- Freeze for up to 3 months. Thaw fully before reheating.
- Reheat on the stovetop with a splash of milk over medium-low heat, or microwave at 50% power in 1-minute intervals, stirring between each.
- To keep warm for a potluck or party, switch to WARM setting after cooking. Stir before serving and add a splash of milk if the sauce has thickened.
Nutrition
Calories: 780kcal | Carbohydrates: 57g | Protein: 34g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 140mg | Sodium: 1265mg | Potassium: 570mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1714IU | Vitamin C: 1mg | Calcium: 806mg | Iron: 1mg
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