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!
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6
Calories: 732kcal
Equipment
- 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!
Video
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
Tried this recipe?Mention @themagicalslowcooker or tag #themagicalslowcooker!
On the video an ingredient was added before the S&P. It was not on the ingredient list or captioned in the video. I’m assuming it was flour.?
It was the salt 🙂
You state cooking time as 2 hours, yet say stir twice once at one hour and again at 1.5 hours.
Yes, set the slow cooker for 2 hours. Open and stir at the 1 hour and 1.5 hour mark. 🙂
Stir at The hour mark and 1.5 hour (30 minutes later after the hour mark)
This was really good! I added 1/3 cup finely diced onions, doubled the pepper, and 1/8 tsp of ground mustard. One of best Mac and cheese recipes I’ve ever made! Thank you!
can you use evaporated milk or 1/2 & 1/2 for richer sauce
Yes! That will work fine.
Disappointed in this. Followed directions (used 2 cups cheddar and 2 cups red Leicester cheese).
Came out like a slightly curdled/baked texture and not a very nice melted smooth one.
Shame! I used a lot of cheese and cream cheese to try this and not impressed at all.
Most of it will be thrown away – why is this working for others and not me?
Should you rinse the pasta after cooking or just drain it? I usually rinse, but wanted to make sure. I look forward to trying this!
No, don’t rinse. Best if it is warm to melt the cheeses. Rinsing pasta is mostly for cold pasta dishes such as pasta salad.