Slow Cooker Macaroni Cheese
Creamy, rich, and effortlessly indulgent, this Slow Cooker Macaroni Cheese recipe is the ultimate comfort food made easy. Featuring a luxurious blend of sharp cheddar, Monterey Jack, Parmesan, and cream cheese, this dish is a haven for cheese lovers. The slow cooker does all the heavy lifting, creating a velvety sauce that perfectly coats tender elbow macaroni. With the addition of evaporated milk, heavy cream, and a hint of garlic and mustard powder, every bite is bursting with flavor. Ideal for family dinners, potlucks, or cozy nights in, this hassle-free recipe requires minimal prep and delivers maximum satisfaction. Garnish with a sprinkle of paprika for a pop of color and extra flair. Perfectly creamy, perfectly cheesy—this slow cooker mac and cheese recipe is sure to become your go-to comfort classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams Elbow macaroni
- 450 ml Evaporated milk
- 250 ml Whole milk
- 125 ml Heavy cream
- 125 grams Unsalted butter
- 225 grams Sharp cheddar cheese, shredded
- 225 grams Monterey Jack cheese, shredded
- 60 grams Parmesan cheese, grated
- 60 grams Cream cheese, cubed
- 1 teaspoon Garlic powder
- 1 teaspoon Mustard powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni for 5–6 minutes. The pasta should be slightly undercooked since it will finish cooking in the slow cooker. Drain and set aside.
Grease the inside of your slow cooker with a thin layer of butter or cooking spray to prevent sticking.
Add the cooked macaroni to the slow cooker, followed by the evaporated milk, whole milk, and heavy cream.
Stir in the unsalted butter until evenly distributed.
Sprinkle the shredded cheddar cheese, Monterey Jack cheese, and Parmesan cheese over the pasta.
Add the cubed cream cheese on top, distributing it evenly.
Season with garlic powder, mustard powder, salt, and black pepper. Stir gently to combine all ingredients.
Set the slow cooker to LOW and cook for 1 hour, stirring once halfway through to ensure the cheese is melting evenly.
After 1 hour, check the consistency. Stir well, and if the mixture is too thick, add a splash of milk to loosen it.
Cook for an additional 30–60 minutes on LOW, stirring occasionally, until the macaroni is creamy and fully cooked.
Taste and adjust seasoning as needed. If desired, sprinkle paprika on top for garnish before serving.
Serve hot and enjoy this comforting, cheesy delight!
Nutrition Facts
Calories |
5864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.6 g | 449% | |
| Saturated Fat | 206.0 g | 1030% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 7178 mg | 312% | |
| Total Carbohydrate | 432.9 g | 157% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 85.7 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 14.8 mcg | 74% | |
| Calcium | 5688 mg | 438% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2525 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
