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Creamy Slow Cooker Mac and Cheese Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 9 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Mac and Cheese recipe delivers creamy, cheesy comfort food with minimal effort. Using a slow cooker to meld flavors and perfectly cook the macaroni, this recipe features a combination of evaporated milk, cream, mayonnaise, and three types of cheese for a rich and velvety texture. Ideal for potlucks, family dinners, or any occasion that calls for classic comfort fare.

Ingredients

Scale

Macaroni and Cheese Base

  • 1/4 cup butter, melted (half stick)
  • 2 cups dry elbow macaroni (9 ounces)
  • 1 (12-ounce) can evaporated milk (no substitutions)
  • 1 cup whole milk
  • 1/2 cup cream
  • 1/2 cup mayonnaise
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (for flavor, not heat)

Cheeses

  • 8 ounces yellow American cheese, chopped into 1-inch chunks
  • 6 ounces sharp cheddar cheese, freshly shredded (about 1 and 1/2 cups well packed)
  • 2 ounces Parmesan cheese, freshly shredded (about 1/2 cup well packed)
  • Extra sliced cheese (optional, for extra cheesy layer)

Instructions

  1. Prepare Slow Cooker: Add 1/4 cup melted butter to a 4-quart slow cooker. Use a pastry brush to coat the bottom and sides with butter to prevent sticking and add flavor.
  2. Add Macaroni: Pour 2 cups of uncooked elbow macaroni into the butter-coated slow cooker. Stir gently to coat the pasta evenly with butter.
  3. Add Dairy and Seasonings: Add the 12-ounce can of evaporated milk, 1 cup whole milk, 1/2 cup cream, 1/2 cup mayonnaise, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/8 teaspoon cayenne pepper to the slow cooker. Stir well to combine all liquids and seasonings with the macaroni.
  4. Add American Cheese: Chop the yellow American cheese into 1-inch chunks. Add these chunks to the slow cooker, distributing them evenly among the pasta and liquid mixture.
  5. Add Cheddar Cheese: Freshly shred 6 ounces of sharp cheddar cheese from a block (not pre-shredded). Pack the shredded cheese tightly into your measuring cup, about 1 and 1/2 cups when firmly packed, then add it to the slow cooker.
  6. Add Parmesan Cheese: Freshly shred 2 ounces (about 1/2 cup packed) Parmesan cheese, ensuring it is also not pre-shredded. Add this to the slow cooker and stir to incorporate the cheeses thoroughly.
  7. Cook Low and Slow: Stir the mixture, put the lid on, and set the slow cooker to the LOW setting. Allow to cook for 1 hour without stirring.
  8. First Stir: After 1 hour, remove the lid and stir the mac and cheese thoroughly, focusing on scraping the bottom and edges where the cheese may start forming a crust. You can incorporate these crunchy bits or avoid them if you prefer a smooth texture. Replace the lid and continue cooking on LOW.
  9. Check and Continue Cooking: Depending on how cooked the macaroni seems, check again after 30 to 60 minutes. Keep the lid on as much as possible to retain heat. The macaroni and cheese is done when noodles are al dente and sauce is creamy. Leave it longer for thicker texture.
  10. Keep Warm: Once cooked, switch the slow cooker to the WARM setting to maintain creaminess. Serve immediately or keep warm for up to 2-3 hours, stirring every 30-60 minutes. Add a splash of cream if it gets too thick.
  11. Add Extra Cheese (Optional): For extra cheesiness, tuck a few slices of your favorite cheese into the center of the mac and cheese in the slow cooker. Use a spoon to create space, place the slices, and cover with mac and cheese for a melty cheese pull effect when serving.
  12. Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. It also freezes well; thaw completely in the fridge before reheating.
  13. Reheating: Reheat leftovers in the microwave or back in the slow cooker on low. Stir frequently and be prepared to remove any separated grease. Reheat only once for best texture; portion out individual servings when possible.

Notes

  • Do not substitute evaporated milk with regular milk or other milk alternatives for best taste and texture.
  • Use freshly shredded cheddar and Parmesan cheeses for optimal creaminess—pre-shredded cheese does not melt as well.
  • The cayenne pepper adds subtle flavor without significant heat; adjust to taste if desired.
  • Butter coating on the slow cooker prevents sticking and adds flavor to the dish.
  • Extra cheese slices added during cooking create a delightful melted cheese pull.
  • Keep the lid on the slow cooker as much as possible to retain heat and moisture for creamy mac and cheese.
  • Leftovers are best reheated only once; frequent stirring during reheating helps maintain texture.

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Find it online: https://fastcookingfun.com/creamy-slow-cooker-mac-and-cheese-recipe/