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–+ SERVINGS

Slow Cooker Four Cheese Mac and Cheese

Yield: 8 servings
Prep: 20 minutes
Cook: 2 hours 35 minutes
Total: 2 hours 55 minutes
The BEST mac and cheese EVER!!!! No boil. No stress. Everything gets thrown right in. Even the uncooked noodles!!!
4.6 stars (26 ratings)

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

  • Slow Cooker

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.

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.