How To Make Mac and Cheese in the Slow Cooker
Learn how to make creamy mac and cheese in the slow cooker with this easy recipe.
Equipment
- 3 ½- to 4 ½-quart slow cooker
- Spatula
- Measuring cups
- Measuring spoons
- Knife
- cutting board
- box grater
Ingredients
- 12 ounces dried elbow macaroni
- 2 cups whole or 2% milk
- 4 ounces cream cheese, cut into cubes
- 1.5 cups heavy cream
- ¾ teaspoon salt
- ½ teaspoon dry mustard or 1 teaspoon Dijon or yellow mustard
- 3.5 cups shredded cheese such as cheddar, Monterey Jack, or Colby
Instructions
- Coat the insert of a slow cooker with cooking spray. Add the macaroni, whole milk, heavy cream, cream cheese, salt, mustard, and ground red pepper if using. Stir to combine, smoothing the top so the pasta is submerged.
- Cover and cook on LOW for 1 hour.
- Stir the pasta and cooking liquid, breaking up any large chunks of noodles.
- Cover again and continue to cook for 45 minutes to 1 hour, or until pasta is tender.
- Stir the pasta and cooking liquid, then sprinkle the shredded cheese on top. Do not stir the cheese into the noodles.
- Cover and cook on LOW for 15 to 20 minutes. Use a fork to check if a noodle is plump and soft.
- Stir in the warmed cheese into the cooked pasta and sauce. Lower the heat to WARM setting and serve straight from the slow cooker.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 400IUCalcium: 200mgIron: 1mg
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