Slow Cooker Ultimate Mac and Cheese
This slow cooker mac and cheese recipe delivers maximum comfort with minimal effort. It's a rich, velvety, and cheesy dream perfect for any occasion, making it the easiest and most satisfying mac and cheese you'll ever make.
Equipment
- Slow cooker
- Large bowl
- Measuring cups
- Measuring spoons
- Whisk
- Spoon or spatula
Ingredients
- 1 pound elbow macaroni, uncooked
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder optional
- ¼ teaspoon mustard powder optional
Instructions
- Lightly grease your slow cooker.
- Pour the uncooked macaroni into the slow cooker and spread evenly.
- In a large bowl, combine the cheddar cheese, Monterey Jack cheese, and Parmesan cheese. Toss to mix well. Reserve about 1 cup of this cheese mixture for topping later.
- Sprinkle the majority of the cheese mixture (reserving 1 cup) over the macaroni in the slow cooker.
- In the same bowl, whisk together the evaporated milk, milk, melted butter, salt, pepper, garlic powder (if using), and mustard powder (if using).
- Pour the milk mixture evenly over the macaroni and cheese in the slow cooker.
- Cover the slow cooker and cook on low for 2-3 hours, or on high for 1-1.5 hours. Stir occasionally, especially during the last hour, to prevent sticking and ensure even cooking.
- Once the mac and cheese is cooked, sprinkle the reserved cheese mixture over the top.
- Cover and let it sit for about 5-10 minutes, or until the cheese on top is melted and gooey.
- Give the mac and cheese a final stir to incorporate the melted cheese on top.
- Serve hot and enjoy!
Notes
For a richer flavor, use sharp cheddar cheese. Cooking times may vary depending on your slow cooker. If the mac and cheese is too dry, stir in a little more milk. If it's too runny, remove the lid and cook for another 30 minutes to allow some of the liquid to evaporate. Feel free to experiment with different cheeses like Gruyere, provolone, or fontina. You can also add cooked bacon, jalapeños, broccoli, or chorizo for variations.