How to Make the Perfect Slow Cooker Mac and Cheese
American · Easy · 190 min · 6 servings
This indulgent slow cooker mac and cheese is unbelievably creamy and cheesy with zero need for a stovetop or oven. It is the ultimate comfort food side dish or main course that kids and adults both absolutely love.
Why this recipe works
This Slow Cooker Mac and Cheese recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 190 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 16 oz elbow macaroni uncooked
- 3 cups shredded sharp cheddar cheese
- 2 cups whole milk
- 1 can evaporated milk 12 oz
- 2 tablespoons unsalted butter
- 1 teaspoon dry mustard powder
Step by step instructions
Step 1: Combine Liquids and Pasta
Spray the slow cooker insert with non-stick cooking spray. Add the uncooked elbow macaroni whole milk evaporated milk butter and mustard powder to the slow cooker. Stir to combine making sure the pasta is submerged in the liquid.
Step 2: Cook the Pasta
Cover and cook on low for 2 hours stirring once at the halfway point. Do not cook on high as the milk can scorch easily. The pasta should be just barely al dente before you add the cheese.
Step 3: Add the Cheese
Add the shredded cheddar cheese in three batches stirring well after each addition so it melts evenly into the sauce. The residual heat will melt the cheese into a silky smooth coating over the pasta.
Step 4: Rest and Serve
Replace the lid and let the mac and cheese rest for 15 minutes on the warm setting. This allows the sauce to thicken to a perfect creamy consistency. Stir once more before serving and add a pinch of paprika on top for color.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sharp cheddar cheese → a mix of gruyere and cheddar for a more complex flavor
- whole milk → unsweetened oat milk for a dairy-free version paired with dairy-free cheese
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking on high heat which causes the milk to separate and the cheese to become greasy
- Overcooking the pasta before adding cheese which results in mushy macaroni
Nutrition facts
Per serving: 520 calories, 22g protein, 54g carbs, 24g fat, 2g fiber.
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