Slow Cooker Mac and Cheese
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Slow Cooker Mac and Cheese
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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
- 2 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 sharp cheddar cheese shredded
- 8 oz cream cheese cubed and softened
- ¼ cup Parmesan Cheese grated for the topping
- ½ teaspoon paprika
- 1½ cups medium cheddar cheese optional, for cheesy topping
Instructions
- Lightly grease the slow cooker with butter or non-stick spray.
- Place the uncooked macaroni into the bottom of the slow cooker.
- In a large bowl, combine whole milk, heavy cream, evaporated milk, melted butter, garlic powder, onion powder, mustard powder (if using), salt, and pepper. Stir to mix.
- Add the shredded cheddar cheese and cubed cream cheese on top of the pasta. Pour the milk mixture evenly over the pasta and cheese.
- Cover and cook on low heat for 1 hour. Then check every 45 minutes, stirring each time. Depending on your specific slow cooker, this might take 2-3 hours total.
- When the pasta appears mostly cooked (typically in the last 15 minutes) stir in Parmesan cheese and sprinkle with paprika if desired.
- Once creamy and pasta is tender, stir one final time and serve hot.
- Optional: Transfer mac and cheese to a baking dish, sprinkle cheddar cheese on top, and broil for 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 (½ 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.
- 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 (½ 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 Information
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Calories
7509kcal
(375%)
Carbohydrates
435g
(145%)
Protein
275g
(550%)
Fat
522g
(803%)
Saturated Fat
308g
(1540%)
Polyunsaturated Fat
22g
Monounsaturated Fat
126g
Trans Fat
4g
Cholesterol
1538mg
(513%)
Sodium
6994mg
(291%)
Potassium
3904mg
(112%)
Fiber
15g
(60%)
Sugar
88g
(176%)
Vitamin A
17487IU
(350%)
Vitamin C
12mg
(13%)
Calcium
6694mg
(669%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 7509 kcal
% Daily Value*
| Calories | 7509kcal | 375% |
| Carbohydrates | 435g | 145% |
| Protein | 275g | 550% |
| Fat | 522g | 803% |
| Saturated Fat | 308g | 1540% |
| Polyunsaturated Fat | 22g | 129% |
| Monounsaturated Fat | 126g | 630% |
| Trans Fat | 4g | 200% |
| Cholesterol | 1538mg | 513% |
| Sodium | 6994mg | 291% |
| Potassium | 3904mg | 83% |
| Fiber | 15g | 60% |
| Sugar | 88g | 176% |
| Vitamin A | 17487IU | 350% |
| Vitamin C | 12mg | 13% |
| Calcium | 6694mg | 669% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
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