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–+ servings

Slow Cooker Mac and Cheese

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This creamy, four-cheese slow cooker mac and cheese is an easy, indulgent comfort food classic. Simply parboil the pasta, combine all the ingredients in your slow cooker, and let it finish melting into a rich and gooey sauce. It’s a no-fuss dish that stays perfectly creamy and warm for family dinners, potlucks, or casual gatherings.
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Prep Time 20 minutes
Cook Time 2 hours 3 minutes
Total Time 2 hours 23 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta and Dairy
  • 16 ounces elbow macaroni uncooked
  • 2 1/2 cups whole milk
  • 12 ounces evaporated milk canned
  • 8 ounces Colby Jack cheese shredded from the block
  • 8 ounces mild cheddar cheese shredded from the block, reserve 1/2 cup
  • 8 ounces Velveeta cheese cubed
  • 8 ounces cream cheese cubed
  • 6 tablespoons unsalted butter
Seasoning
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground mustard powder

Equipment

  • Large pot
  • Colander
  • Slow cooker (at least 6-quart capacity)
  • Cooking spray
  • Wooden spoon or spatula
  • Cheese grater
  • Measuring cups and spoons

Method
 

  1. Fill a large pot with water and salt generously. Bring to a boil. Add the elbow macaroni and cook for 5 to 6 minutes, just until the noodles are al dente. Drain thoroughly and set aside.
  2. Coat the insert of your slow cooker lightly with cooking spray to help prevent sticking.
  3. Transfer the drained macaroni, whole milk, evaporated milk, Colby Jack cheese, Velveeta cheese cubes, cream cheese cubes, butter, salt, pepper, and ground mustard powder to the slow cooker. Add all but 1/2 cup of the shredded cheddar (save it for later). Stir well to evenly combine all the ingredients.
  4. Cover the slow cooker and cook on LOW for 2 hours. Make sure to stir at least once per hour. The sauce may look thin—this is normal and it will thicken as the cheeses melt and the pasta absorbs the liquids.
  5. Once 2 hours have passed, scatter the reserved 1/2 cup shredded cheddar evenly over the top of the mac and cheese. Replace the lid and cook for about 3 minutes, until the cheese on top has fully melted.
  6. Give the macaroni and cheese a final stir and serve warm straight from the slow cooker.

Nutrition

Calories: 485kcal

Notes

Shred cheeses from the block for the smoothest melt; pre-shredded cheese can make the sauce grainy. If needed, you can assemble everything in the slow cooker insert the night before, refrigerate, then let it sit at room temperature before cooking. Stir occasionally during cooking to prevent clumping and keep the sauce even. Leftovers will thicken in the fridge; reheat gently with a splash of milk to loosen. This recipe isn't well-suited for freezing, as the sauce may separate when thawed. Serve as a main dish or alongside green vegetables, salad, or barbecue meats for a balanced meal.

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