Slow Cooker Four Cheese Mac and Cheese
This post may contain affiliate links. Please see our privacy policy for details.
The BEST mac and cheese EVER!!!! No boil. No stress. Everything gets thrown right in. Even the uncooked noodles!!!
Featured Comment
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Damn good mac and cheese. Subbed jalapenos for chives and added some chili powder. loved it. Tended it every 30 minutes. Thanks for this delicious side for my brisket. Cheers.
Can you make this using low fat or fat free evaporated milk? I know it needs some fat to stay creamy but just curious
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
This 100% depends on the quality of the pasta! I used a good quality pasta and it turned out perfect, but I had leftover pasta from mac & cheese boxes and it turned to mush.
Amazing ! I have to try this ASAP!
I made this yesterday for 4th of July in 2 different batches. Based on the comments I was a little nervous that everything was going to be mushy. So I made 1 batch exactly according to the directions above and then the other batch I made exactly the same way as well except I cooked the macaroni at the very last minute just in pot of water and added the noodles to the melted cheese sauce in the crock pot. Everything tasted the same but the batch where I added the noodles at the end did hold up better and just mixed better. Initially when I added the noodles it was very soupy, but after a minute or 2 of stirring everything thickened up perfectly and I added the 2nd cup of sharp cheese at that point. I started the 2nd batch about an hour later than the 1st batch as well since I was basically just melting the cheeses in the crock pot. Everyone loved the 2nd batch and that was gone quickly.
I made the recipe for a faculty luncheon today, and it came out perfect after 2 hours. I used a very old Rival crockpot I’ve had since the late 1980’s and cooked it on low. I followed the recipe exactly except I subbed a Colby/Monterrey Jack blend cheese for the American cheese, since I don’t like it. Be sure to sure to stir it every so often so it doesn’t stick to the crock pot.
I used velveeta as my American cheese. I grated all cheeses myself and followed the recipe as is. It turned out delicious and creamy. Thank you!
I made this in a 6 quart slow cooker for a family gathering and it came out perfect! Disappeared quickly and was enjoyed by toddlers, teens and adults. In the 6 quart it only took about 90 minutes. As it sat for a little bit on warm while the rest of the meal came together, I ended up mixing in a little more milk to keep it creamy. I may try doubling it sometime and will report back to let you know how it goes! Great recipe, thanks!
I made this tonight in my huge crockpot – I wish I had read the comments first cause it must cook hotter and faster cause it was a big pot full of mush after about an hour and 3/4. I checked it at an hour and was pleased with how it was coming along but when I checked it the second time, not so much. We ordered pizza. BUT I am going to try again.
I am in Canada so American cheese (is that even real cheese) was out, I had Swiss so used it and the flavour was good but next time I am going to try Edam or Gouda – and of course reduce the cooking time!
Did you use bagged shredded cheese? That has cellulose added to it to keep it from clumping. It will absorb a lot of moisture depending on how much cellulose is in there. Can make it feel grainy or pasty. Think cornstarch? It does the same thing.
Came here to say the same thing Kate. You have to shred the cheese yourself, not purchase pre-shredded.
Do you also need to grate the parmesan yourself, or will store-bought work okay?
This recipe is 5 stars all the way! Made it for 2 Thanksgiving dinners and it was delicious. Used crock pot liner to make clean up easier and had no problems. My only suggestion–don’t leave it in slow cooker too long on warm! Pasta basically disintegrates into the cheese. Super easy and yummy!
What do u think of subing pepprjack for American to add a kick?
Sounds amazing!
Also, will the recipe be compromised if I use a crock pot liner bag?
Excited to make this for a company pot luck tomorrow!
Quick questions – Can I use a Gruyere & Swiss mix as an alternative to the American cheese?
If I use a 5 qt. slow cooker, would the cooking time be more or less than for the 4 qt.?
Yes, it will be less.
yes was wondering if you had to put in mustard.
It is added in step #2:
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.
Does the macaroni need to be cooked before putting it in the slow cooker?
I used medium shells and extra cheese. I tried gournay cheese with shallots and chives with the cream cheese and Colby. Let it for proper time and had no problems. Was not mushy or pasty. Very good flavors
I read the comments and was worried this might turn out (except all your recipes are always so amazing so the reviews confused me). It turned out so good! I will say I did use 2% instead of whole milk and even replaced the evaporated milk (just didn’t want to get an extra thing). It’s so good! Thank you again!
Thought I’d add my two cents…made this twice with cavatappi, once in a 13 year old slow cooker and once in a new pressure cooker on the slow cooker setting on low. First time in old slow cooker, the pasta came out great, no problems with recommended time. The second in the newer slow cooker came out very mushy even after setting it to the keep warm setting after 1 hour and 15 minutes. By my estimate I think the the pasta was done in 1 hour and I should have cut all heat at that point. I think Chungah should definitely note these possible discrepancies in cooking time due to different types of slow cookers. I will make again but probably in the old slow cooker.
Instant Pot slow cooker function is famous for running too hot so much that most online instant pot groups recommended not using that feature.