Creamy Slow Cooker Mac and Cheese: The Ultimate Comfort Food Recipe
Introduction to Creamy Slow Cooker Mac and Cheese
This creamy slow cooker mac and cheese is the perfect dish for anyone craving a warm, comforting meal. It’s the kind of dish that brings back memories of family gatherings and cozy nights in. With its rich flavors and simple preparation, this recipe is sure to become a staple in your home. Whether you’re cooking for a crowd or just for yourself, this mac and cheese delivers satisfaction in every creamy bite.
A Personal Story Behind My Creamy Slow Cooker Mac and Cheese Journey
Growing up, mac and cheese was a regular feature at our dinner table. My grandmother used to make it from scratch, and I would always look forward to those cheesy, gooey bowls of deliciousness. When I discovered the slow cooker method, it felt like a game-changer. Now, I can enjoy the same comforting flavors with even less effort! This recipe has become a beloved part of my family meals, and I hope it becomes a favorite for you too.
What Makes This Creamy Slow Cooker Mac and Cheese Recipe Special?
What sets this recipe apart is its simplicity and the rich, creamy texture that comes from using a combination of whole milk, evaporated milk, and two types of cheese. The slow cooker does the hard work, allowing the flavors to meld beautifully without constant supervision. Plus, it’s adaptable! You can easily modify it with different cheeses or add-ins to suit your taste preferences. This dish is truly a celebration of comfort food at its finest.
The Full Creamy Slow Cooker Mac and Cheese Recipe
Ingredients
- 1 pound elbow pasta, uncooked
- 2 ½ cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar cheese, shredded (about 3 cups)
- 4 ounces American cheese, shredded (about 1 cup)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dry mustard
- ¼ teaspoon garlic powder
- Dash of cayenne pepper, to taste
- ¼ cup butter, cubed
Instructions
- Spray a 6-quart slow cooker with non-stick spray to prevent sticking.
- Rinse the uncooked pasta well in cold water and drain to reduce stickiness.
- Add the uncooked pasta to the slow cooker, then pour in the whole milk, evaporated milk, shredded cheddar cheese, shredded American cheese, salt, black pepper, dry mustard, garlic powder, and cayenne pepper. Stir well to combine, ensuring that the macaroni is submerged in the liquid as much as possible.
- Dot the top with cubed butter for added richness.
- Cover and cook on low heat for 1 hour. After an hour, quickly remove the lid, stir, and replace the lid. Depending on your slow cooker, the dish may be done at this point or require an additional 1-2 hours.
- If not done, continue cooking and check periodically every half hour or so until the pasta is tender and the sauce is thick and creamy.
- When done, the sauce will thicken further once the lid is removed and the mac and cheese sits for a few minutes.
Serving Suggestions and Variations for Creamy Slow Cooker Mac and Cheese
This mac and cheese is delicious on its own, but you can elevate it further by serving it with a sprinkle of fresh herbs or a dash of your favorite hot sauce. For a heartier meal, consider adding cooked bacon, sautéed vegetables, or even grilled chicken to the mix. You can also experiment with different types of cheese, such as gouda or mozzarella, for a unique twist. The possibilities are endless!
Frequently Asked Questions About Creamy Slow Cooker Mac and Cheese
Can I use gluten-free pasta?
While this recipe calls for elbow pasta, you can certainly substitute it with gluten-free pasta if needed. Just keep an eye on the cooking time, as gluten-free pasta may cook faster.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of milk to restore creaminess.
Can I make this ahead of time?
Yes! You can prepare the ingredients in advance and store them in the refrigerator. Cook as directed when you’re ready to serve.
What should I do if my mac and cheese is too dry?
If you find your mac and cheese is too dry after cooking, simply stir in a little more milk until you reach your desired creaminess.
Can I freeze this mac and cheese?
Yes, you can freeze mac and cheese. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Reheat gently when ready to serve.
Enjoy a creamy and comforting mac and cheese made effortlessly in your slow cooker!
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 1-3 hours
Total Time: 1-3 hours
Calories per Serving: Not specified
Servings: Not specified
Creamy Slow Cooker Mac and Cheese
Equipment
- 6-quart slow cooker For cooking the mac and cheese.
Ingredients
Main Ingredients
- 1 pound elbow pasta, uncooked not gluten-free, not quick-cook
- 2.5 cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar cheese, shredded about 3 cups
- 4 ounces American cheese, shredded about 1 cup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dry mustard
- 0.25 teaspoon garlic powder
- 1 dash cayenne pepper to taste
- 0.25 cup butter, cubed
Instructions
- Spray a 6-quart slow cooker with non-stick spray to prevent sticking.
- Rinse the uncooked pasta well in cold water and drain to reduce stickiness.
- Add the uncooked pasta to the slow cooker, then pour in the whole milk, evaporated milk, shredded cheddar cheese, shredded American cheese, salt, black pepper, dry mustard, garlic powder, and cayenne pepper. Stir well to combine, ensuring that the macaroni is submerged in the liquid as much as possible.
- Dot the top with cubed butter for added richness.
- Cover and cook on low heat for 1 hour. After an hour, quickly remove the lid, stir, and replace the lid. Depending on your slow cooker, the dish may be done at this point or require an additional 1-2 hours.
- If not done, continue cooking and check periodically every half hour or so until the pasta is tender and the sauce is thick and creamy.
- When done, the sauce will thicken further once the lid is removed and the mac and cheese sits for a few minutes.