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Slow Cooker Four Cheese Mac and Cheese
4.6 from 78 votes

Slow Cooker Four Cheese Mac and Cheese

This slow cooker macaroni and cheese combines four cheeses—cheddar, American, cream cheese, and Parmesan—with Dijon mustard and seasonings to create a creamy, cheesy pasta dish. The macaroni simmers tenderly in a milk and evaporated milk mixture, producing a rich and smooth sauce enhanced by the cheese blend.

Prep Time
20 mins
Cook Time
2 hrs 35 mins
Total Time
2 hrs 55 mins
Servings: 8 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 pound elbow macaroni medium
  • 2 cups cheddar cheese divided, shredded sharp
  • 2 cups American cheese grated
  • 4 ounces cream cheese cubed
  • ½ cup Parmesan Cheese freshly grated
  • 3 cups milk whole
  • 1 evaporated milk 12-ounce can
  • 2 teaspoons Dijon mustard
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 tablespoons chives chopped fresh

Instructions

    Cup of Yum
  1. Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker.
  2. Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as possible; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 90 minutes to 2 hours and 30 minutes, stirring every hour until tender and creamy.* Uncover and stir in remaining 1 cup cheddar cheese until melted, about 2-3 minutes. If the mixture is too thick, add more milk as needed.
  4. Serve immediately, garnished with chives, if desired.

Notes

  • Cooking times may vary depending on your slow cooker brand and size; check macaroni tenderness periodically.
  • Stirring every hour helps prevent sticking and promotes even cooking.
  • If the mixture thickens too much, add additional milk to adjust consistency before serving.