Creamy Slow Cooker Mac and Cheese
A comforting and easy homemade mac and cheese recipe made in the slow cooker, featuring a creamy cheese sauce and tender pasta perfect for family gatherings or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 2 to 2.5 hours
- Total Time: 2 hours 15 minutes to 2 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 cups elbow macaroni (about 8 oz / 225 g)
- 3 cups shredded sharp cheddar cheese (about 12 oz / 340 g)
- 1 cup shredded Monterey Jack or mozzarella cheese (about 4 oz / 115 g)
- 3 cups whole milk (720 ml)
- 1 cup heavy cream (240 ml)
- 4 tablespoons unsalted butter, melted (about 57 g)
- 1/4 cup all-purpose flour (30 g)
- 1 teaspoon yellow mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- Optional: pinch of paprika or cayenne pepper
Instructions
- In a small saucepan over medium heat, melt the 4 tablespoons of unsalted butter. Whisk in the 1/4 cup of all-purpose flour until smooth and cook for about 2 minutes until light golden and nutty.
- Slowly whisk in 3 cups whole milk and 1 cup heavy cream into the roux. Stir until slightly thickened, about 3-5 minutes, then remove from heat.
- In a large bowl, mix together the shredded sharp cheddar cheese and Monterey Jack or mozzarella cheese. Add mustard powder, garlic powder, onion powder, salt, and pepper. Toss to combine evenly.
- Add the dry elbow macaroni into the slow cooker. Pour the warm cheese sauce over the pasta, then sprinkle the shredded cheese mixture on top. Gently stir until pasta is evenly coated.
- Cover and cook on low for 2 to 2 1/2 hours. Stir gently at 1 1/2 hours to ensure even cooking and prevent drying out.
- Stir well to smooth out the sauce. For extra cheesiness, sprinkle additional shredded cheese on top, cover, and let melt for 5 more minutes.
- Serve warm, optionally with a crisp green salad or roasted vegetables.
Notes
Use freshly shredded cheese instead of pre-shredded for better melt and texture. Stir gently halfway through cooking to prevent drying and ensure even cooking. Adjust seasoning at the end. If sauce is too thick after cooking, stir in a splash of milk; if too thin, cook uncovered for 10-15 minutes to thicken. For dairy-free or gluten-free versions, substitute milk, cream, cheese, and flour accordingly.
Nutrition
- Serving Size: About 1 cup (200 g)
- Calories: 450
- Fat: 22
- Carbohydrates: 35
- Protein: 18
Keywords: slow cooker mac and cheese, creamy mac and cheese, comfort food, easy mac and cheese, homemade mac and cheese, cheesy pasta, slow cooker recipes