Slow Cooker Macaroni and Cheese Recipe
This is the Best Slow Cooker Mac and Cheese, made with two kinds of cheese and seasoned to perfection. Thanks to a few secret ingredients, this mac and cheese comes out perfectly cooked and super creamy every single time.
Servings: 12 people
Calories: 307kcal
Ingredients
- 16 ounces elbow macaroni
- 8 ounces cream cheese
- 12 ounces evaporated milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon nutmeg
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cups milk
- 4 cups sharp cheddar cheese shredded from a block (reserve 1 cup to top before baking)
Instructions
- Spray the inside of the slow cooker with nonstick baking spray.
- Add the uncooked elbow pasta, cubed cream cheese, evaporated milk, Dijon mustard, garlic powder, onion powder, nutmeg, salt, and pepper.
- Sprinkle 3 cups of shredded cheddar cheese over the top and stir until evenly mixed, then cover and cook on low.
- After 1 hour of cooking, stir well to prevent sticking and help the sauce stay smooth. Add the remaining 1 cup of shredded cheese, then cover and cook until the cheese is melted, the sauce has thickened, and the pasta is cooked—about 1-2 hours more.
- Once cooked, serve warm. Enjoy!
Video
Notes
Storing leftovers: cool, cover, and store leftovers in the refrigerator for up to 4 days.
Reheating: reheat in a preheated 350 degree oven (uncovered) and warm for about 10-15 minutes.
All slow cookers are different! Be sure to keep an eye on it because it may take as little as 1 1/2 hours or as many as 3 hours.
Nutrition
Calories: 307kcal | Carbohydrates: 30g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 560mg | Potassium: 118mg | Fiber: 2g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 0.03mg | Calcium: 376mg | Iron: 1mg