Slow Cooker Four Cheese Mac and Cheese
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The BEST mac and cheese EVER!!!! No boil. No stress. Everything gets thrown right in. Even the uncooked noodles!!!
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reasons to make slow cooker mac and cheese
- Great set-and-forget crockpot recipe for a few hours, perfect for running errands and picking up the kids
- One pot meal which means less dishes, less clean up
- Preserves oven space, a plus especially during the holidays
- Uncooked pasta cooks in the milk, making it even creamier and oh-so velvety
- An absolute crowd-pleaser, great for potlucks and big family gatherings
what is american cheese
American cheese is a type of cheese made from a blend of cheddar, colby, swiss or other similar cheeses with an emulsifying agent. With a smooth, medium-firm consistency, American cheese is creamy and mild, and most notably used in cheeseburgers, grilled cheese and mac and cheese for its meltability. Kraft Singles and Velveeta are not American cheese.
tips and tricks for success
- Use elbow macaroni. A popular pasta shape for mac and cheese, elbow macaroni is perfectly bite-sized and well-suited for capturing sauces and soaking up creamy, cheesy sauces.
- Freshly grated cheese goes a long way. Pre-packaged shredded cheese contains anti-caking agents that can lead to gritty mac and cheese.
- Use a blend of cheeses. Using a variety of cheeses creates that favorited creamy consistency. Cheddar is always a classic choice and melts very well. Gruyere, mozzarella, monterey jack and gouda are also great options.
- Use evaporated milk. Evaporated milk is a key ingredient to ensure a smooth, creamy sauce without curdling.
- Avoid turning up the heat. Increasing the heat can lead to mushy mac and cheese.
- Do not overcook. Overcooking the mac and cheese can lead to curdling.
- Every slow cooker is a little different. Cooking time can vary from slow cooker to slow cooker. After 90 minutes, stir to check for doneness every 30 minutes. It is fully cooked when all of the liquid has been absorbed. Some slow cookers may require you to cook an additional 1-2 hours.
what to serve with mac and cheese
Tools For This Recipe
4-qt slow cooker
Slow Cooker Four Cheese Mac and Cheese: Frequently Asked Questions
Not at all! This recipe is so easy, even the uncooked pasta cooks in the milk, making it extra creamy.
American cheese is a type of cheese that is mild and creamy made from a blend of cheddar, colby or swiss.
Although purchasing pre-shredded cheese can save a few minutes in the kitchen, freshly grated is ideal here. The cornstarch in the pre-shredded variety can lead to unwanted textures (gritty mac and cheese).
This is not a recipe that will stand well with all-day cooking. It will unfortunately turn to mush with 7-8 hours! Depending on the brand of slow cooker, this should take around 2 hours to cook through.
Yes, this can be kept warm for about 30 minutes or so, but we recommend serving immediately as it will continue to cook on warm, which can lead to mushy mac and cheese.
Leftovers can be stored in an airtight container in the fridge for 2-3 days, adding a splash of milk when reheating.
Slow Cooker Four Cheese Mac and Cheese
Ingredients
- 1 pound medium elbow macaroni
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups grated American cheese
- 4 ounces cream cheese, cubed
- ½ cup freshly grated Parmesan
- 3 cups whole milk
- 1 12-ounce can evaporated milk
- 2 teaspoons Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
Equipment
Instructions
- Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker.
- Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as possible; season with salt and pepper, to taste.
- Cover and cook on low heat for 90 minutes to 2 hours and 30 minutes, stirring every hour until tender and creamy.* Uncover and stir in remaining 1 cup cheddar cheese until melted, about 2-3 minutes. If the mixture is too thick, add more milk as needed.
- Serve immediately, garnished with chives, if desired.
Video
Notes
Did you make this recipe?
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What’s american cheese? Like processed cheese slices?
I made this and unfortunately, it didn’t turn out at all for me! :/ all of the positive reviews on it tells me that it was a me problem and not a problem with the recipe, but by the 90 minute mark, the noodles were completely over-cooked and the sauce was really grainy. Any clues what I did wrong? I followed the recipe as I went!
Just made this. It’s delicious and decadent. I loved it and felt guilty with every bite. All my coworkers loved it too. My 4-quart crockpot cooked the recipe pretty well; however, it took quite awhile longer to soften the pasta noodles and melt the cheese. I did almost over cook it though. The noodles started sticking together so you may need to keep a better eye on it than I did. I put a small but important dab of Dijon. It definitely enhanced the flavor, like I suspected it would. A tiny bit goes a long way though! Would definitely make this again for a party, but don’t suspect the leftovers would be as creamy and delicious as the fresh entre.
Our go-to family gathering recipe for Mac n Cheese! We add green chiles to give it a little kick and go lite on the mustard… Delicious!!!
Enormously versatile. Rave reviews from using white cheese + mushrooms and/or spinach, taco blend cheeses with pickled jalapenos. Regular cheddar pairs VERY well with brisket or – well, any grilled meat. A great make-ahead meal for the week’s lunches!
So creamy, very yummy! Huge hit at my house & even my picky husband loved it!! I tweeked it just a tad adding only 1/2 tsp of mustard followed by broiling it for about 4 minutes to give the top a crunchy layer..YUM!
Loved it. I used Asiago cheese (pretty pungent) but it was beyond creamy and by far the best I’ve ever made!
I made this. It turned out perfectly and goes great with spicy hotdogs. The only change I would make is it took longer than 2.5 hours to make. I cooked for a total of almost 5 and on high for about an hour. Won’t be soupy if you do that
Was not what I hoped for by a long shot. Thick and goopy, even after add additional milk. The family vote was a unanimous ❎ will not make this again, especially with the cost of all the cheese this recipe calls for.
Michele and the crew
Recipe looks good, I think I will try it…..
Definitely creamy. I used 1/4 tsp each of salt and pepper. I ended up putting more on it in my dish. I thought the mustard flavor was a little too strong. I like mustard, but if I made it again I’d probably use half the amount. I added thawed frozen peas because we usually put them in our mac and cheese. It was certainly easy to make and didn’t leave me with a sink full of dishes. All in all, it was decent. As a fan of baked mac and cheese, it won’t replace my go-to, but if you like very creamy mac and cheese, give it a try.
Looks great going to try this recipe for sure, wish I have already made it but just seen the recipe
Have you tried it in a InstaPot?
Can you add eggs to make this more of a custard style mac and cheese, kind of like baked Southern mac and cheese?
Love this recipe! It’s a hit every time I make it 🙂
I followed the directions and somehow my sauce came out super thick and somewhat grainy? It still tasted good though I tried to thin it out with milk but no avail… any idea where I could’ve went wrong I’d like to try again
I think it best to remove from the heat before adding the cheese, that can cause it to separate
Try shredding your own cheese. Pre shredded packaged cheese can cause this texture.
What is American cheese… is there a substitute for this?
I make this every year for Easter. I thought I would bring something different this year but the family was quick to let me know I was supposed to bring the Mac n cheese. So that’s what I’m making again. LOL.
The recipe is great. I always double it for family events, and never have left overs. Shred your own cheese do NOT cook the noodles, and don’t over stir. Just fold it every once in a while, it’s really easy.
Oh yeah, I forgot to mention that I do not add the Dijon Mustard. I leave mustard totally out when I make it
Has anyone tested this recipe with gluten free pasta? Thanks!
Ok this was EXCELLENT, but I felt soooooooo guilty eating it. I read the ingredients, saw the video… I knew what I was getting into. So creamy! So cheesy! So decadent! This recipe is what Mac n cheese dreams are made of. I use the crockpot setting on my insta pot and it was cooked perfectly within 90min.
I had my teenager make dinner with this recipe. It is ridiculous how good this Mac and cheese is!!!