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
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!
Can I double this recipe ? Want to make for thanksgiving
Yes! Will work fine. Make sure not to over cook your pasta when you boil it, it should be slightly undercooked.
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.
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?
can you use evaporated milk or 1/2 & 1/2 for richer sauce
Yes! That will work fine.
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!
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)
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 🙂