Slow Cooker Mac and Cheese

There is something especially comforting about a bowl of rich, creamy macaroni and cheese, and making it in the slow cooker makes the process even easier. This Slow Cooker Mac and Cheese is wonderfully cheesy, creamy, and satisfying, with tender pasta coated in a smooth sauce that comes together with very little hands-on work.

Unlike stovetop mac and cheese, this version allows the slow cooker to do most of the work. It is an excellent choice for family dinners, holidays, potlucks, game days, or anytime you want a comforting side dish without spending a lot of time standing over the stove.

Why You’ll Love This Recipe

This recipe is all about convenience without sacrificing that homemade taste. The combination of multiple cheeses gives the macaroni a deeper, richer flavor, while milk and evaporated milk help create a creamy texture.

The slow cooker also makes it easy to keep the mac and cheese warm until serving, which is particularly useful when preparing several dishes at once.

Ingredients

• 1 pound elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded mozzarella cheese
• 1 can (12 ounces) evaporated milk
• 1 1/2 cups whole milk
• 1/2 cup sour cream
• 4 tablespoons unsalted butter, melted
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, optional

Step 1: Cook the Macaroni

Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to the package directions, but stop cooking about 1–2 minutes before the pasta reaches full tenderness.

The pasta should be slightly firm because it will continue cooking in the slow cooker. Overcooking it at this stage can result in soft or mushy macaroni later.

Drain the pasta thoroughly and set it aside.

Step 2: Prepare the Cheese Mixture

While the pasta is cooking, shred the cheeses if you are using blocks of cheese. Freshly shredded cheese generally melts more smoothly than pre-shredded varieties.

In a large bowl, combine the sharp cheddar, Monterey Jack, and mozzarella. Set aside about 1 cup of the cheese mixture for the final layer.

The sharp cheddar provides the classic cheesy flavor, Monterey Jack contributes creaminess, and mozzarella helps create a stretchy, satisfying texture.

Step 3: Make the Creamy Base

In another bowl, whisk together the evaporated milk, whole milk, sour cream, melted butter, and Dijon mustard.

Add the garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper if using.

Whisk until the mixture is smooth and well combined.

The Dijon mustard does not make the finished dish taste strongly of mustard. Instead, it helps bring out the flavor of the cheese and adds a subtle savory depth.

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