This Easy Slow Cooker Mac and Cheese has tender pasta, cream cheese and sharp cheddar, a recipe you’ll want to make every week!
As I am writing up this recipe for you I am dreaming about making it again this week! This mac and cheese is ultra creamy and a family favorite.
I use two types of cheese in this and cream cheese to thicken the sauce, no need for a flour and butter roux to make this.
Should I boil the noodles?
Yes! The slow cooker does not get hot enough, fast enough to properly cook noodles. You will be left with a chalky mess if you do not boil the noodles.
How to make Slow Cooker Mac and Cheese:
You will need these ingredients:
- Dried elbow noodles (we will cook them in first step on the stove-top)
- Cream cheese
- Sharp cheddar
- White sharp cheddar
- Milk
- Salt and pepper
That’s it! May not be the healthiest meal but at least it has real ingredients.
Directions:
- Start by boiling the noodles as directed on the package. Do not cook a minute longer. Get other ingredients ready while pasta cooks.
- After draining pasta add it to the slow cooker while it’s still hot and add remaining ingredients. Stir.
How long to cook:
Add the lid and set the slow cooker to High. Cook for 2 hours. Stirring occasionally.
What to serve this with:
- Sliced garden tomatoes
- Slow Cooker Ribs
- Any type of grilled meat
- Garden salad with dressing
- Fresh fruit
- Steamed veggies
I think your family will enjoy this recipe as much as mine does. Enjoy!
Slow Cooker Mac and Cheese
Ultra creamy mac and cheese made with cream cheese and sharp cheddar!
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Servings: 6
Calories: 732kcal
Equipment Needed:
- Slow Cooker Size: 4 quart or larger
Ingredients:
- 2 cups dried elbow noodles, large or small (see instructions on how to prepare)
- 8 oz. cream cheese, cubed
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded sharp white cheddar cheese
- 2 cups milk
- 1 tsp. salt
- 1/4 tsp. pepper
For topping:
- 1 cup shredded sharp cheese (optional)
Instructions:
- Cook pasta according to package directions on the stove top and not any longer. Get other ingredients ready while pasta cooks
- Drain the pasta immediately after done cooking and add to the slow cooker add remaining ingredients and stir.
- Cover and cook on HIGH for 2 hours. Stir the pasta twice during this cooking time, once at the hour mark and then and the 1.5 hour mark. Be gentle when you stir.
- When the cooking time is up add more cheese on top, add the lid and let melt for 5-10 minutes.
- Serve and enjoy!
How to Video:
Recipe Notes:
Different types of cheese are fine to use in this recipe! Use what you like best. I prefer to use cheese that I grate by hand not pre-shredded for a very creamy sauce.
Nutritional Values are approximate. Please use your own calculations if you require a special diet. Recipe values are for 1/6 of the recipe.
Nutrition:
Calories: 732kcal | Carbohydrates: 41g | Protein: 34g | Fat: 47g | Saturated Fat: 28g | Cholesterol: 148mg | Sodium: 1062mg | Potassium: 355mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1585IU | Calcium: 818mg | Iron: 1.4mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
It was pretty good, but the next time I think I would not boil the noodles or maybe just cook them for 4-5 minutes. I cooked them for 7 minutes and they were a little mushy when everything was finished. Also next time I will grate block cheese instead of using the already grated prepackaged cheese. Other than that it was super easy and really creamy. Would definitely use my crockpot again for this!
Everything curdled and separated. Back to standing over the stove with my tried and true stovetop recipe. Good taste though.
Taste was good. However, I made it to soon and after 2 hours it became very soggy.
This recipe is so creamy and delicious! I doubled the recipe and used some cheese that I had left over from a cocktail party the night before. I am now giving up making my mac and cheese from scratch with homemade cheese sauce and love that I can add anything I want to this recipe and it comes out wonderful every time. Seriously a must have in your Crock-Pot Arsenal.
After about 20 minutes it started drying out and sticking to the sides. I was wondering if a smaller pot or a lower heat setting would have been better. Maybe my CrocPot was too hot. I had to scoop out into a pan, top with cheese. Turned out good, just dry.
Perfection!