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Slow Cooker Mac and Cheese

Slow Cooker Mac and Cheese

Creamy, rich, and irresistibly cheesy, this Slow Cooker Mac and Cheese combines tender elbow macaroni with sharp cheddar, mozzarella, cream cheese, milk, and heavy cream for an ultra-creamy comfort food favorite. It is an easy, satisfying side dish or family dinner that is especially perfect for holidays, potlucks, weeknight meals, and gatherings.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 8
Course: Main Course, Side Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz 450 g dry elbow macaroni
  • 3 cups 12 oz / 340 g freshly shredded sharp cheddar cheese
  • 1½ cups 6 oz / 170 g shredded low-moisture mozzarella cheese
  • 2 cups 480 ml whole milk
  • 1 cup 240 ml heavy cream
  • 4 oz 113 g cream cheese, softened and cut into small pieces
  • 4 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 –2 tablespoons chopped fresh parsley for garnish, optional

Equipment

  • 5–6-quart slow cooker
  • Measuring cups and spoons
  • Cheese grater
  • Mixing spoon or spatula
  • Cutting board
  • Serving spoon
  • Airtight container for leftovers

Method
 

Prepare the Slow Cooker:
  1. Lightly grease the inside of a 5–6-quart slow cooker with butter or nonstick cooking spray.
Shred the Cheese:
  1. Freshly shred the cheddar and mozzarella cheese. Set them aside. Freshly shredded cheese generally melts more smoothly than many packaged pre-shredded varieties.
Add the Dairy Ingredients:
  1. Place the softened cream cheese, whole milk, heavy cream, and butter into the slow cooker.
Season:
  1. Add the garlic powder, onion powder, paprika, salt, and black pepper. Stir gently to distribute the seasonings.
Add the Cheese:
  1. Add the shredded cheddar and mozzarella and stir gently to combine.
Add the Pasta:
  1. Pour the uncooked elbow macaroni into the slow cooker. Stir thoroughly so the pasta is evenly distributed and coated with the dairy mixture.
Slow Cook:
  1. Cover and cook until the macaroni is tender and the cheese has melted into a creamy sauce, checking the pasta before the maximum cooking time because slow cookers vary in temperature.
Stir and Adjust:
  1. Once the pasta is tender, stir the mac and cheese thoroughly. If it is thicker than desired, add a small splash of warm milk and stir until the desired consistency is reached.
Taste:
  1. Taste and adjust the salt, black pepper, or paprika as needed.
Garnish and Serve:
  1. Garnish with fresh parsley if desired and serve warm while the cheese sauce is creamy and glossy.

Notes

Freshly shredded cheese: For the smoothest sauce, shred cheddar and mozzarella directly from blocks.
Do not overcook: Begin checking the macaroni before the expected finishing time because slow cookers vary.
Season carefully: Cheese contributes salt, so taste before adding additional salt at the end.
Consistency: If the finished mac and cheese becomes too thick, stir in a small amount of warm milk.
Cheese variations: Sharp cheddar can be combined with Monterey Jack, Gouda, Colby, or Parmesan for different flavor profiles.
Optional golden topping: Transfer the finished mac and cheese to an oven-safe dish, top with additional cheese or seasoned breadcrumbs, and briefly broil until golden and bubbly.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently with a splash of milk to help restore creaminess.
Dietary note: Traditional versions made with wheat pasta are not gluten-free, low-carb, or keto and are not vegan. The recipe can be vegetarian when all cheese and other ingredients used meet vegetarian requirements.