Slow Cooker Mac and Cheese
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Servings
8
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Calories
786 kcal
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Course
Side Dish, Main Course
Slow Cooker Mac and Cheese
Description
The Slow Cooker Mac and Cheese recipe calls for dry elbow macaroni cooked in a mixture of whole milk and heavy cream, combined with sharp cheddar and colby cheeses. The mixture simmers on low heat allowing the pasta to soften while forming a creamy, cheesy sauce. Butter and seasonings including salt, black pepper, garlic powder, onion powder, and optional dry mustard powder enhance the flavor profile with subtle savory notes.
Cooking time varies depending on slow cooker heat output, usually around two hours, with periodic stirring recommended to prevent sticking and achieve desired consistency. The sauce thickens the longer it cooks, letting you customize your texture preference from creamy to more set.
This mac and cheese is suitable for family meals or gatherings and can be served as a hearty side or main dish. Leftovers store well in the refrigerator and can be gently reheated in the microwave with added milk to maintain creaminess.
If freezing, it can be kept for up to three months, though reheating might slightly change texture. For richest results, grate your own cheese from blocks rather than using pre-shredded packages to avoid additives that affect melting.
Ingredients
- 4 cups elbow macaroni (use dry uncooked pasta; small shells, capavatti, or wheels may be substituted)
- 3 cups milk (whole milk recommended, or 2%)
- 1 cup heavy cream (half-and-half may be substituted but mac and cheese will be thinner and not as rich)
- 16 ounces cheddar cheese grated (highly recommend to grate your own cheese using a box grater from a 1 pound block of cheddar rather than buying bags of pre-shredded cheese; read FAQs for more cheese details and substitutions, sharp
- 8 ounces colby cheese grated (grate your own as recommended above)
- 2 to 3 tablespoons butter (salted or unsalted is fine, depending on your preference for salt)
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder ground mustard, optional but recommended
Instructions
- If desired, spray the slow cooker liner with cooking spray. Then add dry uncooked pasta, milk, heavy cream, stir, and make sure all the pasta is submerged under the dairy.
- Add all remaining ingredients, gently stir again, making sure the pasta remains covered.
- Place the lid on the slow cooker and cook on LOW for about 1 hour.
- Quickly open the lid and stir the mixture, then cover and continue cooking for another hour (approximately), stirring every half hour until it gets to your desired consistency. Tips - Cook time will depend a lot on the heat output of your slow cooker, some are very powerful and run hot, others don't. Cook as long as necessary for the pasta to have softened and the cheese sauce mixture to thicken as desired. The longer you cook it, the thicker it will get. Resist the urge to take the lid off and "check on" the progress because every time you do so, it unnecessarily lengthens the cooking time.
- Taste for seasoning balance, and if desired, add additional salt, pepper, or other spices and serve.
Notes
- Leftovers keep tightly sealed in the fridge for 4-5 days and reheat best with a splash of milk to prevent drying.
- Homemade grated cheese melts better than pre-shredded cheese and improves sauce texture.
- Freezing mac and cheese is possible for up to 3 months, but texture might change on reheating.
- Cook times vary by slow cooker; longer cooking yields thicker sauce, so monitor consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 786 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 786kcal | 39% |
| Carbohydrates | 60g | 20% |
| Protein | 33g | 66% |
| Fat | 46g | 71% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 136mg | 45% |
| Sodium | 903mg | 38% |
| Potassium | 410mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1524IU | 30% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 745mg | 75% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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