This creamy Slow Cooker Mac and Cheese is a warm hug in a bowl! With cheesy goodness and tender pasta, it’s perfect for any cheese lover.
Making it in a slow cooker means you can easily gather with family while it cooks itself. Just stir occasionally, and get ready for smiles at the dinner table! 😄
I love serving this dish with some crispy veggies on the side. It’s easy and fills everyone up without any fuss—what’s not to love about that?!
Key Ingredients & Substitutions
Elbow Macaroni: This shape holds the cheesy goodness well. If you can’t find elbow macaroni, feel free to use shells, fusilli, or even gluten-free pasta options. They will all work nicely in this recipe!
Cheese: Cheddar is the star here, but mixing in mozzarella adds a nice stretch. If you want to change it up, swap out cheddar for Gruyère or Monterey Jack, and Parmesan can be replaced with Pecorino Romano for a sharper taste.
Evaporated Milk: This ingredient adds creaminess that’s hard to beat! If you’re looking for a lighter option, you can use half-and-half or regular milk. Coconut milk can also work well as a dairy-free alternative.
Butter: Unsalted butter is used for just the right balance. If you’re dairy-free, try using margarine or a dairy-free butter substitute. Olive oil or coconut oil can also add a delicious flavor.
How Do You Ensure Creamy Mac and Cheese in the Slow Cooker?
Getting that creamy consistency is key! First, after cooking the pasta, make sure to reduce the slow cooker to low heat before adding ingredients. This lower heat helps melt the cheese slowly and evenly.
- Mix well and allow the cheese to incorporate without rushing.
- Stir every few minutes during the final cooking time to keep everything melty and mixed.
- If it seems too thick, a splash of additional milk can help achieve your desired consistency.
How to Make Slow Cooker Mac and Cheese
Ingredients You’ll Need:
For the Mac and Cheese:
- 2 cups elbow macaroni
- 4 cups water
- 3 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 can (12 oz) evaporated milk
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
How Much Time Will You Need?
This slow cooker mac and cheese takes about 30 minutes of cooking time on high for the pasta, followed by an additional 15-20 minutes on low to melt the cheese and bring everything together. So, you’re looking at roughly 1 hour, including prep time!
Step-by-Step Instructions:
1. Cook the Elbow Macaroni:
Start by adding 2 cups of elbow macaroni and 4 cups of water into your slow cooker. Give it a good stir to make sure the macaroni is all submerged in water. Cover the slow cooker and set it to high heat. Cook for about 30 minutes, stirring occasionally to help prevent the pasta from sticking together.
2. Mix in the Cheese and Other Goodies:
Once the pasta is tender, it’s time to make it cheesy! Lower the heat setting to low. Add in the shredded cheddar, mozzarella, and Parmesan cheeses, along with the evaporated milk, regular milk, melted butter, garlic powder, onion powder, paprika, salt, and pepper. Stir everything together until well mixed and you start to see the cheese melting beautifully.
3. Bring It All Together:
Cover the slow cooker again and let it cook on low for an additional 15-20 minutes. Stir occasionally so the mixture stays creamy and the cheese melts fully. If you need to, taste the mac and cheese and adjust the seasoning with more salt or pepper according to your preference.
4. Serve and Enjoy!
Once it’s all creamy and deliciously cheesy, it’s time to serve! Dish it out warm and enjoy your fantastic slow cooker mac and cheese! Perfect for a cozy meal.
Can I Use Different Types of Pasta?
Yes, you can! While elbow macaroni is traditional, feel free to substitute other pasta shapes like shells or fusilli. Just be aware that cooking times may vary slightly, so keep an eye on the pasta to prevent it from overcooking.
What Can I Substitute for Evaporated Milk?
If you don’t have evaporated milk on hand, you can use regular milk instead, but your mac and cheese will be a bit less creamy. Alternatively, you can make a homemade version by simmering 1 cup of milk until it reduces to about 2/3 cup.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a little milk or cream to loosen it up, and warm it gently on the stove or in the microwave, stirring frequently.
Can I Add Additional Ingredients?
Absolutely! Feel free to mix in cooked bacon, vegetables like broccoli or spinach, or even some diced tomatoes for added flavor and nutrition. Just make sure any additions are cooked first to prevent excess moisture in the dish.
