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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I followed the recipe, but doubled it – it turned out great except way more sauce than noodles..fixed that by making another box of noodles and throwing it in. 🙂
This was my first time trying out any of your recipes. Based off the feedback in the comments I chose to use cavatappi noodles because it’s larger than the normal elbow noodles. With the change, I didn’t experience the same issues of the pasta falling apart or becoming overly mushy. The pasta is a little chewy but cooked. I omitted the last cup of cheese as I thought it would make it would makes it tough, even with adding in more milk.
I cooked for 2 hours and 15 minutes in my Hamilton beach stay and go crockpot.
I didn’t add in the chives, I’m serving this to a bunch of toddlers and their parents.
Overall I think a change to heavier pasta will help. Also it’s very important to mix everything before starting the crockpot and follow those directions of mixing every hour to cook evenly. I would recommend maybe providing the brand of crockpot you are using and that could be the difference maker or testing this is multiple brands of crockpots to see if it comes out the same.
Does this come out grainy? So many are not smooth and creamy so I have been skeptical in trying others
It’s smooth and creamy! 🙂
You cook the noodles INSIDE the slow cooker and they don’t get mushy? BE STILL MY BEATING HEART! I think I just died and went to heaven. Pinning this amazing looking recipe for later!
How much does this feed? Could you double the recipe for a group?
This recipe yields 8-10 servings.
Yes except I used colby jack in place of American cheese.
It might be a personal preferance texture on my part. Thanks for your reply.
Yum! I’d take a big bowl of that!
Kari
http://sweetteasweetie.com/easy-apple-pocket-pies/
Gratef american cheese? Not sure what that is? Is it velveeta??
It is a very mild, processed cheese. You can read more about it here:
http://www.seriouseats.com/2016/07/whats-really-in-american-cheese.html.
What is American cheese? Is that processed cheese? Is there a brand name you can recommend? I am in Canada, so it is not something I am familiar with. Thanks!
It is a very mild, processed cheese. You can read more about it here:
http://www.seriouseats.com/2016/07/whats-really-in-american-cheese.html.
Grated american cheese? Is that like Velveeta? 🙂
Velveeta is the brand name of a processed cheese product having a taste that is identified as a type of American cheese, but with a softer and smoother texture than cheese.
Can you use a crockpot? I don’t know the difference between the two. Appreciate your help. Looks delicious
Crock-Pot is simply the brand name of a slow cooker. 🙂
What do you consider American cheese?
It is a very mild, processed cheese. You can read more about it here:
http://www.seriouseats.com/2016/07/whats-really-in-american-cheese.html.
Made this but added a stick of butter 🙂 Delish!!!
What is a substitute for American cheese for those of us living elsewhere? I haven’t ever seen that before.
A mild cheddar, colby or one of the milder goudas would be a great substitute.
Is it freezable ?
There are only two of us, but it looks amazing. Want !
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Could I possibly use Half and Half instead of canned milk?
Hi Bree,
Don’t use half and half. I made this tonight and used it and it came out waaaaaaaay too thick. Trying to figure out how to save my meal….
I wonder how this would be without the cream cheese? Or if a can of cheese soup could be used instead?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi. I was wondering if I can cook this recipe on high hear? If so how long would you recommend
Can I skip the Dijon mustard and still have it come out yummy? My family will tolerate mustard but not dijon mustard. Any substitutes?
BTW, love, love, love your recipes. I have your cookbook and I make a Damn Delicious recipe 1-2 times a week. Thanks for sharing your gift.
Yes, you can omit!
If you didn’t tell them it’s in there, I’d bet money they wouldn’t know. It just adds another level of flavor depth.
Can you easily double this recipe? would you just adjust the cook time accordingly?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Do not double this. It turned into a thick pile of mush. Gross!
Slow cooker recipes can be finicky when doubled without the proper equipment/appropriate size of crockpot. I hope you get to try the recipe as written – it’s the best! 🙂
Have been looking for a recipe. This is the imitation crab meat and a creamy sauce together baked. We get it at a Chinese buffet. It has the sweet crab taste with the creamy sauce bake together and so good. Asked a waitress what is the sauce, she said mayo. Don’t know if that is right or not. Maybe you have seen this dish. Thank you for your time and any info you may have. Cindy