The Magic of Slow Cooker Mac and Cheese
Let’s face it, sometimes you just crave mac and cheese. But standing over the stove, stirring constantly, isn’t always appealing, right? That’s where the slow cooker swoops in to save the day! This method is so easy – just dump, stir occasionally, and let the magic happen. Plus, it’s fantastic for potlucks, parties, or just a cozy night in. The slow cooker keeps the mac and cheese warm for hours without drying it out, making it the perfect make-ahead meal. Trust me, once you try it, you’ll never go back to the stovetop version.
Why This Recipe Works
You might be wondering, “Can mac and cheese *really* be good in a slow cooker?” Absolutely! Here’s why this recipe is a winner:- Even Cooking: The slow cooker’s gentle heat prevents the pasta from overcooking and becoming mushy.
- Hands-Off Approach: Minimal stirring is required, freeing you up to do other things.
- Incredible Flavor: The slow cooking process allows the cheese to melt slowly and meld with the other ingredients, creating a richer, more complex flavor.
- Perfect for a Crowd: Easily scaled up or down to feed any number of people.
- Customize It! This recipe is a great base for adding your favorite mix-ins (more on that later!).
Ingredients You’ll Need
Here’s what you’ll need to create this cheesy masterpiece. Don’t worry, most of these are pantry staples!Pasta
- 1 pound elbow macaroni
Cheese Sauce Base
- 4 cups milk (whole milk is best for richness, but 2% works too)
- 1 (12 ounce) can evaporated milk
- 4 tablespoons butter, cut into pieces
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional, but adds a nice touch!)
- 1/4 teaspoon ground mustard (another optional flavor booster)
The Cheese!
- 4 cups shredded cheddar cheese (sharp or mild, your preference!)
- 2 cups shredded Monterey Jack cheese (for extra creaminess)
Step-by-Step Instructions
Ready to get cooking? Here’s how to make the best Slow Cooker Mac And Cheese of your life!Get Started
- Grease the inside of your slow cooker. This helps prevent sticking and makes cleanup easier.
Combine Ingredients
- In the slow cooker, combine the uncooked macaroni, milk, evaporated milk, butter, salt, pepper, garlic powder (if using), and ground mustard (if using).
- Stir well to ensure the macaroni is evenly distributed in the liquid.
Slow Cook to Perfection
- Cover and cook on low for 2-3 hours, or on high for 1-1.5 hours. Cooking times may vary depending on your slow cooker, so keep an eye on it. Stir occasionally, especially during the last hour, to prevent sticking.
- The macaroni is ready when it’s tender and the liquid has thickened slightly.
Add the Cheese!
- Remove the lid and stir in the cheddar and Monterey Jack cheeses until melted and smooth. This usually takes just a few minutes.
Serve and Enjoy!
- Let the mac and cheese sit for a few minutes to thicken slightly before serving.
- Serve hot and enjoy!
Tips and Tricks for the Best Slow Cooker Mac and Cheese
Okay, friend, listen up! Here are a few insider tips to guarantee mac and cheese success:- Don’t Overcook the Pasta: The key to great slow cooker mac and cheese is not overcooking the pasta. Start checking for doneness at the earlier end of the cooking time range. Nobody likes mushy mac!
- Stirring is Key (But Not Too Much!): Stirring helps prevent sticking and ensures even cooking. However, avoid stirring too frequently, as this can release too much starch from the pasta and make the mac and cheese gummy.
- Use Freshly Shredded Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Freshly shredded cheese melts much better and creates a creamier sauce.
- Don’t Skimp on the Fat: The butter and evaporated milk are essential for creating a rich, creamy sauce. Don’t be tempted to reduce the amount, or your mac and cheese may end up dry.
- Keep it Warm: If you’re serving this at a party, keep the slow cooker on the “warm” setting to keep the mac and cheese at the perfect temperature.
- Dealing with Excess Liquid: If your mac and cheese seems a little too watery, remove the lid and cook for another 15-30 minutes to allow some of the liquid to evaporate.
- Dealing with Dry Mac and Cheese: If your mac and cheese seems too dry, stir in a little extra milk or cream until it reaches your desired consistency.
Flavor Variations and Add-Ins
This Slow Cooker Mac And Cheese is delicious as is, but it’s also a fantastic base for adding your favorite flavors! Here are a few ideas to get you started:- Bacon: Cooked and crumbled bacon adds a smoky, salty flavor that’s irresistible.
- Jalapeños: For a spicy kick, add diced jalapeños (fresh or pickled).
- Ham: Diced ham is a classic addition that makes this mac and cheese a heartier meal.
- Broccoli: Steamed broccoli florets add a healthy dose of veggies.
- Buffalo Chicken: Shredded cooked chicken tossed in buffalo wing sauce takes this mac and cheese to the next level. You could even try making Smoky Bbq Chicken Mac And Cheese in the slow cooker!
- Lobster: For a decadent treat, add cooked lobster meat.
- Panko Breadcrumbs: Top the mac and cheese with panko breadcrumbs and bake for a few minutes under the broiler for a crispy crust.
- Different Cheeses: Experiment with different cheese combinations! Gruyere, Gouda, Pepper Jack, and Fontina are all great choices.
- Spinach: Mix in some fresh or frozen spinach for added nutrients.
Serving Suggestions
This Slow Cooker Mac And Cheese is a versatile dish that can be served as a main course or a side dish. Here are a few serving suggestions:- As a Main Course: Serve with a side salad or steamed vegetables for a complete meal.
- As a Side Dish: Pair with grilled chicken, steak, or pork chops.
- For Potlucks: This is the perfect dish to bring to a potluck or party. It’s easy to transport and stays warm for hours.
- Comfort Food Night: Enjoy a cozy night in with a bowl of mac and cheese and a movie. Maybe even some Slow-cooker Hot Chocolate!
Make-Ahead and Storage Instructions
Good news! This mac and cheese can be made ahead of time.- Make-Ahead: Prepare the mac and cheese as directed, but stop before adding the cheese. Store in the refrigerator for up to 24 hours. When ready to serve, transfer to the slow cooker, add the cheese, and cook on low until heated through and the cheese is melted.
- Storage: Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop over low heat. Add a splash of milk or cream to keep it from drying out.
Other Recipes You Might Enjoy
If you love this Slow Cooker Mac And Cheese, here are a few other recipes you might enjoy:- Mac And Cheese: A classic stovetop version for when you want mac and cheese in a hurry.
- Crock Pot Chili Mac: A hearty and flavorful combination of chili and mac and cheese.
- Crockpot Chicken Tortellini: Another easy and delicious slow cooker meal.
Can I use pre-shredded cheese for this recipe?
It’s recommended to use freshly shredded cheese because pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Freshly shredded cheese melts much better and creates a creamier sauce.
How do I prevent the macaroni from becoming mushy in the slow cooker?
The key is to avoid overcooking the pasta. Start checking for doneness at the earlier end of the cooking time range (2 hours on low, 1 hour on high). Also, stir occasionally to prevent sticking, but not too frequently, as this can release too much starch.
My mac and cheese is too watery. What can I do?
If your mac and cheese seems a little too watery, remove the lid and cook for another 15-30 minutes to allow some of the liquid to evaporate.
Can I prepare this mac and cheese ahead of time?
Yes, you can prepare the mac and cheese as directed, but stop before adding the cheese. Store in the refrigerator for up to 24 hours. When ready to serve, transfer to the slow cooker, add the cheese, and cook on low until heated through and the cheese is melted.
Ultimate Slow Cooker Mac and Cheese
This creamy, cheesy Slow Cooker Mac and Cheese recipe is the perfect weeknight meal, requiring minimal effort for maximum comfort. Simply combine the ingredients, let the slow cooker work its magic, and enjoy a bubbling pot of deliciousness without constant stirring.
Ingredients
Equipment
Method
- Grease the inside of your slow cooker with cooking spray or butter.
- In the slow cooker, combine the uncooked macaroni, milk, evaporated milk, butter, salt, pepper, garlic powder, and ground mustard.
- Stir well to ensure the macaroni is evenly distributed in the liquid.
- Cover and cook on low for 2-3 hours, or on high for 1-1.5 hours. Cooking times may vary depending on your slow cooker. Stir occasionally, especially during the last hour, to prevent sticking.
- The macaroni is ready when it’s tender and the liquid has thickened slightly.
- Remove the lid and stir in the cheddar and Monterey Jack cheeses until melted and smooth.
- Let the mac and cheese sit for a few minutes to thicken slightly before serving.
- Serve hot and enjoy!
Notes
Don’t overcook the pasta; start checking for doneness at the earlier end of the cooking time range. Stirring helps prevent sticking, but avoid stirring too frequently. Use freshly shredded cheese for a creamier sauce. If your mac and cheese seems a little too watery, remove the lid and cook for another 15-30 minutes to allow some of the liquid to evaporate. If it seems too dry, stir in a little extra milk or cream. Cooked and crumbled bacon, diced jalapeños, diced ham, steamed broccoli florets, shredded cooked chicken tossed in buffalo wing sauce, cooked lobster meat, or spinach are excellent add-ins. Prepare ahead of time, but stop before adding the cheese. Store in the refrigerator for up to 24 hours. Reheat leftover mac and cheese in the microwave or on the stovetop over low heat. Add a splash of milk or cream to keep it from drying out. Keep warm in the slow cooker on the ‘warm’ setting.
