Slow Cooker Mac and Cheese
Servings: 8
Calories: 879kcal
My slow cooker mac and cheese is the easiest way to get that creamy, cheesy comfort food we all crave—just toss it in, stir, and let it do its thing!
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Ingredients
- 16 oz elbow macaroni uncooked
- 3 cups whole milk
- 1 cup heavy cream
- 12 oz evaporated milk 1 can
- ½ cup unsalted butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper adjust to taste
- 4 cups shredded sharp cheddar cheese ~16 oz
- 4 oz cream cheese cubed and softened
- ¼ cup grated Parmesan cheese
- 1 cup shredded medium cheddar cheese for broiling
- ½ teaspoon paprika
Instructions
- Lightly grease slow cooker with butter or cooking spray.
- Place uncooked macaroni in slow cooker.
- In a large bowl, whisk together milk, heavy cream, evaporated milk, melted butter, garlic powder, onion powder, mustard powder, salt, and pepper.
- Add 4 cups sharp cheddar on top of pasta. Pour milk mixture evenly over pasta and cheese. Stir gently to combine.
- Cover and cook on LOW for 2 hours, stirring every 45 minutes to prevent sticking and ensure even cooking.
- After 2 hours, check pasta for doneness. When pasta is tender, add cubed cream cheese and Parmesan. Stir until cream cheese melts completely, about 5 minutes.
- Taste and adjust salt. If too thick, stir in 2-4 tablespoons water or additional milk. Sprinkle with paprika if desired.
- Optional: Transfer to baking dish, top with 1½ cups medium cheddar, and broil 3-5 minutes until golden and bubbly.
Notes
- Let milk, cream, and cream cheese sit out for 15–20 minutes to prevent curdling.
- Stir every 45 minutes to prevent hot spots and keep the sauce creamy throughout.
- Cut cream cheese into small cubes for even melting—this avoids clumps in the sauce. Melt butter beforehand if possible.
- Mix cheddar with mozzarella or gouda for extra richness, but don’t overdo it (1/2 cup of extra cheese is enough).
- Wait to add salt until the mac and cheese is fully cooked.
- Don’t overcook the pasta if boiling ahead—cook it halfway (4-5 minutes) so it doesn’t get mushy in the slow cooker.
- For a crispy top, transfer to a baking dish after cooking, add cheese, and broil for a few minutes.
Nutrition
Calories: 879kcal | Carbohydrates: 55g | Protein: 33g | Fat: 59g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 175mg | Sodium: 800mg | Potassium: 512mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1977IU | Vitamin C: 1mg | Calcium: 801mg | Iron: 1mg
