Description
This Slow Cooker Four Cheese Mac and Cheese is extra creamy, loaded with cheesy goodness, and super easy to make. Perfect for busy weeknights or a comforting side dish at gatherings.
Ingredients
1 pound medium elbow macaroni
2 cups shredded sharp cheddar cheese, divided
2 cups grated American cheese
4 oz cream cheese, cubed
½ cup freshly grated Parmesan
3 cups whole milk
1 12‑oz can evaporated milk
2 tsp Dijon mustard
½ tsp paprika
½ tsp onion powder
Kosher salt and black pepper, to taste
2 tbsp chopped fresh chives (optional garnish)
Instructions
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Combine base ingredients. Place the uncooked macaroni, 1 cup of sharp cheddar, all of the American cheese, cubed cream cheese, and the Parmesan in the slow cooker.
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Add liquids and seasonings. Stir in the whole milk, evaporated milk, Dijon mustard, paprika, and onion powder. Press the pasta gently under the liquid so it’s as submerged as possible. Season with salt and pepper to taste.
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Start slow cooking. Cover and cook on low for 90 minutes to 2 hours 30 minutes, stirring every hour. Monitor the macaroni’s doneness (brand, age, and slow cooker heat will affect timing).
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Finish with more cheddar. Once the pasta is tender and the mixture is creamy, uncover and stir in the remaining 1 cup of sharp cheddar. Stir for 2–3 minutes until fully melted. If it’s too thick, add more milk (a splash at a time) until you reach your desired consistency.
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Serve & garnish. Spoon into serving bowls and top with chopped fresh chives, if desired.
Notes
Cooking times vary depending on slow cooker model.
Stir gently every hour for best results.
For a thinner consistency, add more milk at the end.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Dish, Side
Nutrition
- Serving Size: ~1½ cups
- Calories: 620
- Sugar: 8g
- Carbohydrates: 50g
- Protein: 25g