Slow cooker mac and cheese recipe is an easy slow cooker recipe that makes homemade mac and cheese with just four ingredients! Uncooked noodles make this recipe a breeze.
This was my first time making slow cooker mac and cheese. I’ll admit that I much prefer the blue box to homemade macaroni and cheese. Homemade mac and cheese just takes way too much work. I was curious if I’d like it in the slow cooker better.
If you look at a lot of Crock Pot mac and cheese recipes you’ll notice many have one thing in common – evaporated milk. My guess is the evaporated milk helps to add the milk creaminess and it can withstand the longer cooking period.
Many of the recipes also call for processed cheese. Instead, this recipe uses two common cheeses – sharp cheddar and Monterrey jack. If you want to make it fancier try a mix like fontina and gruyere. You can really use any cheese you want, but you want it to melt nicely and have a good flavor.
This is not a slow cooker recipe you can just set on low in the morning and come home to at night. It only needs to cook for 2-4 hours. It also needs a little watching towards the end. But it’s a great way to make homemade mac and cheese while running an errand or to free up space on the stove top for a side dish.
Making this slow cooker recipe was also a reminder on why it’s important to pick the correct size slow cooker. I made half of a recipe and used 4 quart slow cooker and it was barely 1/4 full. This is not the best way to cook in a slow cooker. You want it to be 2/3 full for optimum performance.
If you halve the recipe, use a smaller slow cooker. The mac and cheese turned out fine, but it took under 2 hours. You could double the recipe if you have a larger slow cooker. Or just use a smaller 2-3 quart slow cooker for a single recipe.
The results of this slow cooker mac and cheese recipe is a sturdy mac and cheese that more resembles a casserole or baked mac and cheese. It was delicious! You could definitely add some bread crumbs on top, too. You could also add a little more liquid to see if it gets saucier. But it was still very good – for homemade mac and cheese. And it was super easy, which is a major win for busy cooks.
4 Ingredient Slow Cooker Mac and Cheese Recipe
Slow Cooker Mac and Cheese Recipe
Slow cooker mac and cheese recipe is an easy slow cooker recipe that makes homemade mac and cheese with just four ingredients! Uncooked noodles make this recipe a breeze.
Ingredients
- 4 quart slow cooker
- 1 lb (2 cups) uncooked macaroni elbows
- 2 12 oz cans evaporated milk
- 2 cups whole milk
- 3 1/2 cups shredded cheese (I used sharp cheddar and Monterrey jack)
- 1/2 teaspoon paprika (optional)
- 1 teaspoon mustard (optional)
- Salt to taste
Instructions
- Reserve 1/2 cup of cheese and set aside. Put the rest of the ingredients in the slow cooker and stir to combine. Cook on LOW for 2 hours.
- At the 2 hour mark, start checking the pasta every 20 minutes or so to make sure the dish doesn't overcook. The liquid absorbs right at the end of the cooking time.
- Depending on your slow cooker, the pasta may take another hour or two to cook. But just keep an eye on it.
- When it looks like all the liquids are just absorbed, sprinkle the remaining 1/2 cup cheese on top and cook until mac and cheese is done.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 654Total Fat: 37gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 115mgSodium: 736mgCarbohydrates: 49gFiber: 2gSugar: 18gProtein: 33g
Just made it for dinner. Mine came out Great. Boyfriend and I went back for seconds. I did only use 2% milk and I did added bread crumbs. Cooked maybe 2 1/2 give or take. Added pepper
Bread crumbs are a great addition!
Super easy to make!
Unfortunately this turned out mushy for me as well. I watched it very closely and waited to pull the plug until there wasn’t much liquid left. I could also really taste the mustard flavor which I didn’t love so I wouldn’t put mustard in it again. Any tips to have it not turn out mushy?
I would like the nutrition menu for mac and cheese (as well as other foods)…mostly the sodium content. Thank!
I’ve added the nutrition info, but it’s an automated system so …. Most of the sodium will be in the cheese. If you can find a low salt(ish) cheese, swap that out.
I also have to watch sodium, Panko breadcrumbs only have about 35-70 mg of sodium and goat cheese has the least amount of sodium and Parmesan isn’t bad, also shred your own cheese the block of cheese has less sodium than the shredded you buy, use garlic salt vs regular because it is 1/2 the sodium. Just a couple of thoughts that I do to adjust the sodium.
I don’t know what happened, I followed the directions perfectly, but this was not a hit. It was dry, yet mushy, and lacking flavor. That’s even after I added extra spices. Sorry to leave a negative comment, but I know how I rely on Pinterest comments for recipes so I feel like I should share my opinion. Bummer, it looks yummy.
I’m sorry it didn’t work for you!
Dry ground mustard or regular mustard?
Regular
Wondering if you can use 2% instead of whole milk??
You can!
I made this mac & cheese today, it was super easy and delicious! I didn’t use the milk (I didn’t have any and this was a last minute decision), so I used butter instead and added 4 cups of water. It took 2 hrs and 40 minutes from start to finish and was wonderful.
Ooh! Good to know you can skip the milk!
Anyone try almond milk?
With the evaporated milk or just all almond milk? It may still work, but my guess is that it won’t be as thick. It may end up thin and runny. You could try thickening at the end if it is.
Do I adjust the cooking time if I want to double the recipe?
I would for sure use a larger slow cooker! It will most likely need more time, but I’m not sure how much. Just keep an eye on it!
I’m a bit confused. It says 4 ingredients, but I’m counting 7, two of which are optional.
All you need is macaroni, whole milk, evaporated milk and cheese – 4 ingredients! The rest is up to you to personalize. Enjoy!
I wonder if you could use asiago cheese?
I would blend the asiago with a cheese that melts smoother like a mozzarella or the cheddar. Asiago is yummy, but it has a hard time melting and blending.
Thanks so much for sharing your wonderful post with us at Full Plate Thursday this week. Please keep our great state of Texas in your thoughts and prayers as we are struggling with the aftermath of Hurricane Harvey. Hope you have a good week.
Miz Helen
This is one recipe that I’ve been wanting to try for a long time now…I’ve always been curious how well crockpot mac & cheese would hold up against stove top or oven mac & cheese. I guess I’m just going to have to do a taste test! Happy Fiesta Friday! – Faith, Hope, Love, & Luck – Colleen
I’ve been looking for a good mac and cheese recipe to go with BBQ. This looks delicious!
Cooking Up Faith
This could be made with gluten free pasta, too.
I am slow cooking beef cheeks as I read your post. Thanks for sharing the recipe with us at #overthemoon. Have a great week!
Just an FYI, a pound of pasta usually is 4 cups, not 2. Not sure if the recipe was used with 2 cups, or a pound.
Thank you Lisa! 🙂 I used a 1 lb bag of pasta. That may be easier!
Maybe this is where I went wrong? I used 2 cups of pasta.
2 cups should be correct. The mustard is definitely personal preference. I like the tang it adds. It is more of a casserole type of mac and cheese and not a stove top version. I can see where it may feel “mushy” if you’re expecting it to be saucy like the stove top version.
Ya was just counting like 3 times …im making now
Yum, my kids would love this!
I too love the blue box mac and cheese ! I too live in Las Vegas ! I will hve to try this on our hot days!