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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!!!

Featured Comment

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!

Becci

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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

Do I have to cook the pasta beforehand?

Not at all! This recipe is so easy, even the uncooked pasta cooks in the milk, making it extra creamy.

What is American cheese?

American cheese is a type of cheese that is mild and creamy made from a blend of cheddar, colby or swiss.

Can I use pre-shredded cheese?

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).

Can I cook this for 7-8 hours when I am at work?

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.

Can I keep this on warm once cooked?

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.

How can I store leftovers?

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

Yield: 8 servings

Prep: 20

Cook: 2 35

Total: 2 55

The BEST mac and cheese EVER!!!! No boil. No stress. Everything gets thrown right in. Even the uncooked noodles!!!

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4.6 stars (26 ratings)

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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

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.

Equipment

Slow Cooker

Notes

*A brand new 4-qt Crock-Pot was used for multiple recipe testing. Results and time can vary by brand, size and longevity of your slow cooker.

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