Slow Cooker Mac and Cheese

5 from 26 votes

Slow Cooker Mac and Cheese

Slow cooker mac and cheese is a creamy, cheesy, indulgent recipe that is easy to make and comfort food your whole family will love. The rich and cheesy flavors from the sharp cheddar and Gruyere is a delicious combination that will make you smile with every bite.

Prep Time5

Cook Time2 38

Total Time2 43

Course: Entree, Side Dish

Cuisine: American

Servings:

Calories: 1100kcal

Author: Chef Ryan Littley

Equipment

slow cooker

Ingredients

1 pound elbow macaroni or your favorite pasta shape.
2 cups sharp cheddar cheese yellow or white.
1 ½ cups Gruyere cheese Substitute cheddar or your favorite cheese.
2 ½ cups whole milk You can substitute low-fat milk.
½ cup heavy cream you can substitute milk, light cream, or half and half.
2 tablespoon unsalted butter
1 teaspoon salt to taste
¼ teaspoon black pepper to taste
½ teaspoon garlic powder optional

Instructions

Cook the elbow macaroni per package instructions for al dente.
*Make sure not to overcook the pasta, as it will cook more once placed in the slow cooker.
Turn the slow cooker on the low heat setting and set the timer for 2 hours and 30 minutes, then add the macaroni to the slow cooker.
Add the milk and heavy cream to the elbow macaroni and stir to thoroughly combine.
Reserve ½ cup of cheddar and ½ cup of Gruyere for the last part of the recipe. Add the remaining cheese to the slow cooker.
Stir the milk and cheese mixture into the macaroni.
Add the butter, salt, black pepper, and garlic powder to the macaroni and stir to combine.
Place the lid on the slow cooker and continue to cook for two hours on the low setting, stirring occasionally.
After the 2 hour mark, add the reserved cheese over the top of the macaroni and place the lid back on the slow cooker.
Cook the mac and cheese for an additional 15 minutes or until the cheese has melted.
*You can hold the mac and cheese on the warm setting until ready to serve.

Notes

Can I use different cheese to make the recipe?

You certainly can. I’ve made mac and cheese using a variety of cheese over the years. In my younger days, I loved using American cheese and Velveeta cheese. They melt really well, and you end up with a very creamy cheese sauce.

You can also use a combination of cheese to make this recipe. Some of my favorites are Gouda, Monterey Jack cheese, Colby Jack, fontina, and cream cheese or mascarpone. For a spicer flavor, you can use pepper jack cheese.

You can also add a little parmesan cheese (or romano) to give mac and cheese a little boost of flavor.

Can I add other ingredients to the mac and cheese?

Absolutely. You can add shredded or chopped chicken, pulled pork, or cooked hamburger to the recipe. I like adding buffalo chicken and bleu cheese. Another family favorite is adding barbecue sauce to pulled pork and mixing that into the noodles.

You can also add broccoli, peas, spinach (or your favorite greens), mushrooms, or cauliflower to the mixture. You need to par-cook the veggies before adding them.

You can also change the seasonings to your taste preference. Adding a little dry mustard will perk up the flavor. And if you like heat, add a little red pepper flakes.

Nutrition