This Slow Cooker Mac and Cheese is the ultimate comfort food. This recipe uses four types of melted cheese and elbow noodles. It is easily made and cooked perfectly in the slow cooker. There is not much effort required.
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It’s that time of year when the slow cooker takes over for many of our weeknight and Holiday meals. Not only does it free up the oven, but I also get a mostly hands-off meal.
This slow cooker macaroni and cheese recipe has minimum prep but tastes simply amazing. It has four kinds of cheese, all providing a creamy texture or delicious taste. It’s the perfect easy side dish to all your favorite entrees.
Serve it along with some delicious staples, like roasted turkey for the Holidays or as a side to fried chicken.
With this recipe, I skipped using Velveeta, a popular cheese product and used block cheeses. I didn’t use the usual way to make a roux for this slow cooker mac and cheese. It’s not needed for mac and cheese made in a slow cooker.
Ingredients for Slow Cooker Mac and Cheese
- Cheese – I use 4 kinds of cheeses for this recipe, but feel free to mix it up. I use sharp cheddar, Monterey jack, Muenster cheese, and Havarti cheese.
- Elbow Noodles – Make sure to rinse and drain these first before adding them to your slow cooker. You do not need to precook them; they will cook in the slow cooker.
- Milk – I use whole milk and evaporated milk for this dish. If you use low-fat or nut milk, your sauce may not be as creamy and could break.
- Butter – I always use unsalted butter for recipes to control the amount of salt added to the recipe.
- Seasonings – seasoned salt, ground mustard, and black pepper.
How to make Slow Cooker Mac and Cheese
Shred sharp cheddar cheese, Monterey Jack cheese, Muenster cheese, and Haravti cheese. Set aside. Using block cheese that you shred yourself is best for a smooth sauce. I use a food processor for this step.
Add elbow noodles, whole milk, evaporated milk, unsalted butter, seasoned salt, ground mustard, and black pepper in the insert of a 6-quart slow cooker. Stir to combine. Sprinkle the shredded cheese on top.
Cover and cook on low heat for 1 hour. After 1 hour, stir the mixture. Cover and cook for 40-50 minutes more, until the noodles are softened.
At this point, your sauce will likely be watery. But don’t fret; it will thicken.
Switch the slow cooker to high heat and cook for an additional 8-10 minutes, covered, to thicken the sauce.
Serve immediately, or switch the slow cooker to warm to keep the mac and cheese warm.
Essential Tips for the Perfect Slow Cooker Mac and Cheese
- Choose Quality Cheese: For the tastiest mac and cheese, use blocks of high-quality cheese and shred them yourself. Pre-shredded cheeses often contain anti-caking agents, leading to a grainy texture.
- Cook on Low Heat: Cooking the mac and cheese on low heat prevents the dairy from breaking and separating, which can result in a clumpy and unappetizing texture.
- Stir at Key Intervals: Make sure to stir your mac and cheese halfway through and towards the end of cooking. This helps ensure even heat distribution and ingredients, leading to perfectly cooked noodles and creamy, well-blended cheese.
- Avoid Overcooking: Overcooking can cause the noodles to become mushy and the cheese sauce to separate. Ensure that you set a timer and check your mac and cheese to prevent it from overcooking. The pasta should be al dente and the sauce creamy and rich when it’s ready.
How to Store and Make Ahead
Refrigerator: After cooking your slow cooker mac and cheese, allow it to cool before transferring it into an airtight container. Store in the refrigerator for up to 3-4 days.
To Reheat from the refrigerator, reheat gently on the stove or in the microwave, adding a splash of milk if needed to bring back the creaminess.
Freezer: Make sure your mac and cheese has cooled down completely for freezing. Divide it into portions, place them into freezer bags ensuring to squeeze out any excess air, and it can be stored frozen for a maximum of 3 months.
To make ahead: Cook the mac and cheese according to the recipe, but stop right before the final 10 minutes of cooking time when the sauce thickens. Allow the mac and cheese to cool completely, then transfer it into a baking dish. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate it for up to two days.
To Reheat from the refrigerator, reheat gently on the stove or in the microwave, adding a splash of milk if needed to bring back the creaminess.
When you’re ready to serve the mac and cheese, remove it from the refrigerator and let it come to room temperature.
What’s the best cheese to use for slow cooker Mac and cheese?
I prefer a mix of cheeses that are known for melting well and other cheeses that provide incredible flavor. For example, in this recipe, I like cheddar for its flavor and melting ability. I like Muenster for its flavor and Havarti is one of the smoothest melting cheeses around.
Other options include Gouda, creamed cheese, and a little mozzarella.
FAQs
Yes, you can put raw pasta directly into the slow cooker for mac and cheese. The slow-cooking process allows the pasta to absorb the milk and cheese, resulting in a flavorful and creamy dish.
Cooking times can vary depending on your slow cooker, so keep an eye on your pasta to avoid overcooking and ending up with mushy noodles.
Yes, the recipe can be doubled for larger gatherings. However, you’ll need to make sure your slow cooker is large enough to accommodate all of the ingredients. Also, you may need to adjust the cooking time slightly. It’s essential to ensure that the pasta is cooked through and the cheeses have all melted into a creamy sauce.
I hope you like this slow cooker mac and cheese as much as we do. Looking for other slow cooker sides? Check these out:
- Slow cooker Green Bean Casserole
- Slow cooker Sweet Potatoes
- Slow Cooker Creamed Corn
- Slow Cooker Mashed Potatoes
Slow Cooker Mac and Cheese Recipe
Ingredients
- 8 ounce Sharp cheddar cheese block cheese
- 4 ounces Monterey Jack cheese block cheese
- 4 ounces Muenster cheese block cheese
- 4 ounces Havarti cheese block cheese
- 16- ounce Elbow noodles rinsed and drained
- 2 1/2 cups Whole milk
- 12- ounces Evaporated milk
- 4 tablespoons Unsalted butter
- 1 teaspoon Seasoned salt
- 1 teaspoon ground mustard
- 1/2 teaspoon Black pepper
Instructions
- Shred sharp cheddar cheese, Monterey Jack cheese, Muenster cheese, and Haravti cheese. Set aside.
- Add elbow noodles, whole milk, evaporated milk, unsalted butter, seasoned salt, ground mustard, and black pepper in the insert of a 6-quart slow cooker. Stir to combine. Sprinkle the shredded cheese on top.
- Cover and cook on low heat for 1 hour. After 1 hour, stir the mixture. Cover and cook for 40-50 minutes more, until the noodles are softened.
- Switch the slow cooker to high heat and cook for an additional 8-10 minutes, covered, to thicken the sauce.
- Serve immediately, or switch the slow cooker to warm to keep the mac and cheese warm.
Notes
- To get the creamiest mac and cheese, use freshly grated cheese. Pre-packed versions often have anti-caking additives that could lead to a grainy texture.
- Don’t leave the slow cooker unattended for long periods during the recipe’s final stages. Overcooking can lead to mushy pasta and an overly thick sauce, so keep an eye on it and do frequent taste tests to get the perfect texture.