Description
Creamy slow cooker mac and cheese with four melty cheeses and no boiling step, perfect for busy nights and potlucks, all made right in the crockpot easily.
Ingredients
- 1 pound dry elbow macaroni
- 3 cups whole milk
- 1 can evaporated milk, 12 ounces
- 3 tablespoons unsalted butter, melted
- 2 cups shredded sharp cheddar cheese, divided
- 1 and 1/2 cups shredded American cheese from the deli counter
- 4 ounces cream cheese, cut into small cubes
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
Instructions
- Lightly grease a 4 to 5 quart slow cooker, then set it to low heat.
- Shred the cheddar and American cheeses from blocks for the smoothest melting texture, then set 1 cup of the cheddar aside for finishing.
- Add the dry elbow macaroni to the slow cooker, then add 1 cup cheddar, all of the American cheese, the cream cheese cubes, and the Parmesan, stirring to distribute the pasta through the cheese.
- In a large bowl whisk together the whole milk, evaporated milk, melted butter, Dijon mustard, paprika, onion powder, salt, and pepper until well combined.
- Pour the milk mixture over the pasta and cheese, stirring gently until all of the macaroni is moistened and mostly submerged in the liquid.
- Cover and cook on low for 1 hour, then uncover and stir well, scraping the bottom and sides to prevent sticking.
- Continue cooking on low for 45 to 60 minutes more, stirring every 30 minutes, until the pasta is just tender and the sauce is thick and creamy with only a little loose liquid left.
- Sprinkle the reserved 1 cup cheddar over the top, cover, and cook 5 to 10 minutes longer until the cheese melts smoothly into the sauce.
- Taste and adjust the seasoning with a pinch more salt and pepper if needed, then gently fold in the melted top layer so the sauce is even and glossy.
- Spoon the mac and cheese into a serving dish, garnish with chopped fresh chives, and serve hot while the sauce is still loose and velvety.
- Refrigerate leftovers within 2 hours in a shallow airtight container and reheat until steaming and at least 165°F before serving again.
Notes
- Shred cheeses from blocks for the best melting result.
- Stirring during cooking prevents sticking.
- Reheat leftovers to 165°F.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American