Slow Cooker Mac and Cheese Recipe

slow cooker mac and cheese in a white bowl with salt and pepper shakers and forks

5 from 2 votes

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.

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 634kcal

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.

Nutrition

Calories: 634kcal