Heavenly Creamy Slow Cooker Macaroni and Cheese Recipe

My latest culinary adventure with creamy slow cooker macaroni and cheese has transformed weeknight dinners forever.

Comfort arrives in warm, cheesy waves when pasta meets gentle heat.

Rich dairy goodness melts into every tender noodle, creating magic inside the ceramic pot.

Smart home cooks understand this method requires minimal effort but delivers maximum flavor.

Minimal prep means maximum enjoyment for families craving something deliciously satisfying.

cheese lovers will appreciate how effortlessly ingredients blend into a luxurious, velvety masterpiece.

You can turn simple ingredients into an epic meal that sparks smiles around the table.

Prepare to be amazed by how one recipe can elevate your dinner game.

Slow Cooker Mac and Cheese Delivers Creaminess Without Fuss

• Comfort Food Perfection: Deliver a rich, creamy dish that satisfies all ages, making it ideal for family dinners, potlucks, or cozy weekend meals.
• Time-Saving Magic: Spend just minutes preparing ingredients, then let the slow cooker transform them into a delectable meal with zero constant monitoring needed.
• Customizable Crowd-Pleaser: Easily adapt the recipe by adding different cheeses, mix-ins like bacon or vegetables, or adjusting seasonings to match personal preferences.

Ingredients for Creamy Crockpot Mac & Cheese

• Elbow Macaroni: Classic pasta shape perfect for soaking up creamy cheese sauce, quick-cooked before slow cooker processing.

• Whole Milk, Heavy Cream: Rich base for a luxurious, smooth cheese sauce with extra creaminess.
• Sharp Cheddar Cheese, Monterey Jack Cheese: Melty cheeses providing deep, tangy flavor and excellent texture.
• Cream Cheese: Adds extra richness and helps create an incredibly smooth sauce.
• Butter: Enhances flavor and contributes to sauce's silky consistency.

• Salt, Black Pepper: Classic seasonings to balance and highlight cheese sauce flavors.
• Dry Mustard Powder: Subtle kick that amplifies cheese's natural taste.
• Garlic Powder: Background warmth and depth to complement cheese profile.

Slow Cooker Mac and Cheese Creamy Steps

Step 1: Prep the Pasta

Boil the macaroni in a large pot of salted water until it’s just beginning to soften but not fully cooked.

This partial cooking ensures the pasta won’t become mushy during the slow cooking process.

Drain the pasta completely, shaking off any excess water.

Step 2: Create the Cheese Sauce

• Cream cheese
• Shredded cheddar cheese
• Shredded mozzarella
• Milk
• Heavy cream
• Butter
• Dijon mustard
• Salt
• Black pepper

Stir until the mixture begins to melt and becomes smooth and creamy.

The combination of different cheeses creates a rich, velvety texture.

Step 3: Combine Pasta and Sauce

Add the partially cooked macaroni to the cheese sauce in the slow cooker.

Gently fold the pasta into the sauce, ensuring every noodle gets coated with the creamy mixture.

This helps distribute the cheese evenly throughout the dish.

Step 4: Slow Cook to Perfection

Cover the slow cooker and set it to low heat.

Let the macaroni and cheese cook for about 2 hours, stirring occasionally to prevent sticking and ensure even cooking.

The slow, gentle heat allows the flavors to meld together beautifully.

Step 5: Final Touch and Serve

Once the pasta is tender and the sauce is bubbling and creamy, turn off the slow cooker.

If desired, sprinkle some extra shredded cheese on top and let it melt for a few minutes.

Serve hot, garnished with chopped chives or crispy bacon bits for extra flavor and texture.

Mac and Cheese Slow Cooker Tips You’ll Love

• Cook macaroni just shy of al dente to prevent mushy textures, ensuring a delightful bite in the final dish.
• Mix sharp cheddar with mild varieties for a complex, rich flavor profile that elevates the classic mac and cheese.
• Stir in cheese gradually at low temperature and avoid high heat to maintain a smooth, creamy consistency.
• Experiment with add-ins like crispy bacon, diced jalapeños, or breadcrumb topping to personalize your comfort food.
• Substitute regular milk with unsweetened almond or oat milk, and use vegan cheese alternatives for a plant-based version.

Slow Cooker Mac and Cheese Leftover Tips

• Transfer leftover mac and cheese to an airtight container within 2 hours of cooking. Store in the refrigerator for up to 3-4 days.
• Pour cooled mac and cheese into freezer-safe containers or zip-top bags. Freeze for up to 2 months, ensuring you remove excess air to prevent freezer burn.
• Gently warm in a skillet over medium-low heat, adding a splash of milk to restore creamy texture. Stir frequently to prevent sticking and ensure even heating.
• Place portion in microwave-safe dish, add a little milk, and heat in 30-second intervals, stirring between each interval until thoroughly warmed.

Slow Cooker Mac and Cheese Add-Ons

• Elevate with Crispy Bacon Bits: Sprinkle crumbled bacon on top for a salty, crunchy contrast that adds irresistible texture and smoky flavor to the creamy mac and cheese.
• Pair with Tangy Coleslaw: Serve alongside a zesty, vinegar-based coleslaw to cut through the richness and provide a refreshing, crunchy side that balances the creamy pasta.
• Match with Robust Red Wine: Choose a medium-bodied red like Zinfandel or Merlot to complement the cheese's richness and stand up to the dish's comforting flavors.
• Cool Down with Crisp Lager: A cold, light beer like a pilsner or lager helps cleanse the palate and provides a refreshing counterpoint to the heavy, cheesy main dish.

Macaroni And Cheese With Gooey Mix-Ins

• Gluten-Free Mac and Cheese: Swap regular macaroni with gluten-free pasta made from rice, corn, or quinoa to accommodate gluten sensitivities.
• Vegan Comfort Option: Replace dairy cheese with cashew-based cheese sauce, using nutritional yeast for a rich, cheesy flavor and plant-based milk for creaminess.
• Protein-Packed Version: Add cooked chicken, crispy bacon bits, or diced ham to transform the classic recipe into a more substantial meal with extra protein.
• Vegetable Boost: Mix in roasted cauliflower, spinach, or diced bell peppers to increase nutritional value and add color and texture to the traditional mac and cheese.

FAQs

• Can I use a different type of cheese?

Yes, you can substitute cheddar with other melting cheeses like Gruyère, Monterey Jack, or a blend of cheeses. Just ensure they melt well and complement the creamy texture.

• Do I need to stir the mac and cheese while it's cooking in the slow cooker?

Occasional stirring helps prevent sticking and ensures even cooking, but it’s not mandatory. Stir once or twice during the cooking process to distribute heat and ingredients.

• Is it possible to make this recipe gluten-free?

Absolutely! Use gluten-free macaroni and confirm that all other ingredients like cheese and milk are gluten-free. The recipe’s method remains the same.

• Can I add extra protein to this dish?

Definitely! Cooked bacon bits, diced ham, or shredded chicken can be mixed in for added protein and flavor without changing the basic cooking technique.

Creamy Slow Cooker Macaroni and Cheese Recipe

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4.5 from 22 reviews

• Total Time: 2 hours 40 minutes
• Yield: 6 1x

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Description

Comfort classics reach new heights with this slow cooker macaroni and cheese, blending rich cheddar and smooth cream cheese into a luscious pasta embrace. Effortless preparation meets irresistible flavor, promising a crowd-pleasing dish you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Cheese:

• 3 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 cup Velveeta, cubed (optional, for extra creaminess)

Pasta and Dairy:

• 16 ounces (454 grams) elbow macaroni (or shells, cavatappi)
• 1 can (12 ounces/340 grams) evaporated milk
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup unsalted butter, melted

Seasonings and Toppings:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 cup cooked bacon, crumbled
• 1/2 cup diced jalapenos
• 1/2 cup toasted breadcrumbs or crushed Ritz crackers for topping

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Instructions

1. Cook macaroni in rapidly boiling water until it’s just shy of al dente, approximately 4 minutes, ensuring a slight firmness remains.
2. Thoroughly drain the partially cooked pasta in a colander, allowing excess water to completely escape.
3. Transfer the drained macaroni directly into the slow cooker, preparing for the next phase of its culinary transformation.
4. Whisk together creamy dairy components, including evaporated milk, whole milk, and sharp cheddar, creating a luxurious base for the pasta.
5. Incorporate beaten eggs into the dairy mixture, whisking vigorously to ensure smooth integration and prevent potential curdling.
6. Season the liquid mixture with mustard powder, salt, and ground black pepper, distributing flavors evenly throughout the sauce.
7. Pour the meticulously prepared dairy blend over the waiting macaroni in the slow cooker, gently stirring to coat each pasta strand.
8. Scatter additional cheese varieties across the surface, creating a molten, golden blanket that will develop during cooking.
9. Set the slow cooker to low heat, allowing the macaroni to gently simmer and absorb the creamy sauce for approximately 2-3 hours.
10. Once the pasta reaches tender perfection and the sauce has thickened, stir carefully to redistribute the melted cheese and ensure consistent creaminess.
11. Let the macaroni and cheese rest for 10-15 minutes before serving, allowing the sauce to set and flavors to harmonize.

Notes

• Par-boiling pasta ensures a perfect al dente texture without becoming mushy during slow cooking.
• Use full-fat milk and sharp cheddar for maximum creaminess and rich flavor development.
• Choose wider, sturdier pasta shapes like cavatappi or shells if you want extra cheese-holding potential.
• Prevent cheese sauce from breaking by stirring occasionally and keeping slow cooker on low heat setting.

• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dinner, Lunch
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 740
• Sugar: 4 g
• Sodium: 850 mg
• Fat: 43 g
• Saturated Fat: 26 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 64 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 125 mg