Slow Cooker Mac and Cheese

A spoon lifting mac and cheese from the slow cooker.

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Slow Cooker Mac and Cheese

This ultra-creamy slow cooker mac and cheese recipe is a dump-and-go version of classic homemade mac and cheese! Made with evaporated milk, cheddar, and cream cheese.

Prep Time5

Cook Time1

Resting Time10

Total Time1 15

Course: Dinner

Cuisine: American

Keyword: slow cooker mac and cheese

Servings: servings

Author: Katerina Petrovska

Equipment

Slow Cooker

Ingredients

¾ pound elbow pasta or cavatappi
1⅔ cups milk
9 ounces evaporated milk about ¾ of a 12-ounce can
¼ cup chicken stock or chicken broth or vegetable stock
3 cups shredded cheddar cheese I suggest shredding your own*
¼ cup cream cheese
salt and freshly ground black pepper to taste
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
2 tablespoons butter unsalted, chopped
cooking spray for the slow cooker

Instructions

Prepare the pasta. Coat the inside of your slow cooker with cooking spray. Rinse the pasta under water and add it to the slow cooker. This will remove some of the starch from the pasta, making it creamier rather than too dry.
Add the base ingredients. Pour the milk into the slow cooker, along with chicken stock and evaporated milk. Stir well.
Add the flavors. Stir in the shredded cheddar cheese, cream cheese, salt and pepper, Dijon mustard, and garlic powder. Add the chopped butter over the top.
Cook the pasta. Cover the slow cooker with a lid and cook the pasta on the LOW setting for 1 hour.
Check the pasta. If it is not cooked, cook it for another 30 minutes. Cooking time will depend on your slow cooker.
Serve. Let the pasta rest for about 5 to 10 minutes before serving.

Notes

Use full-fat milk and quality pasta for this dish.
You can use a blend of cheddar and American cheese.
*Shred your own cheese. Store-bought pre-shredded cheese contains an anti-caking agent, and it may ruin your mac and cheese.
Cook the pasta on the LOW setting. A stronger setting may make your pasta mushy.

Nutrition