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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.
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 4 cups milk
  • 4 tablespoons butter, cut into pieces
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground mustard
  • 4 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • Cooking spray or butter for greasing the slow cooker

Equipment

  • Slow cooker
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or spatula
  • Cheese grater
  • Can opener
  • Knife
  • Cutting board

Method
 

  1. Grease the inside of your slow cooker with cooking spray or butter.
  2. In the slow cooker, combine the uncooked macaroni, milk, evaporated milk, butter, salt, pepper, garlic powder, and ground mustard.
  3. Stir well to ensure the macaroni is evenly distributed in the liquid.
  4. 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.
  5. The macaroni is ready when it's tender and the liquid has thickened slightly.
  6. Remove the lid and stir in the cheddar and Monterey Jack cheeses until melted and smooth.
  7. Let the mac and cheese sit for a few minutes to thicken slightly before serving.
  8. 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.