Looking for the perfect way to make Slow Cooker Mac and Cheese? This step-by-step guide will help you create a creamy, cheesy, and mouthwatering dish effortlessly. If you’re a fan of rich, indulgent comfort food, then this slow cooker mac and cheese is about to become your go-to recipe for family gatherings, potlucks, and holidays. The best part? It requires minimal prep time, and the slow cooker works its magic to deliver an irresistible cheesy dish that’s perfect every time. Let’s dive into this incredibly easy and creamy mac and cheese recipe!
Recipe Card (Structured Data):
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Servings: 6-8
- Calories: 400-500 per serving (estimate)
Star Rating: ⭐⭐⭐⭐⭐
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Ingredients
Gather these simple ingredients to make the creamiest Slow Cooker Mac and Cheese:
🧀 16 oz elbow macaroni
🥄 4 tbsp melted butter
🍶 2 tbsp olive oil
🥛 2 cans of evaporated milk (12 oz each)
🥛 2 cups regular milk
🧂 2 tsp salt
🧀 4 cups sharp cheddar cheese (shredded)
🧀 2 cups Velveeta cheese (cubed, about 16 oz)
Alternative ingredients for dietary preferences:
- Gluten-Free Version: Use gluten-free elbow macaroni.
- Dairy-Free Version: Substitute regular milk with almond milk or oat milk, and use dairy-free cheese.
- Lower-Fat Option: Opt for reduced-fat cheeses and milk to reduce the fat content.
Step-by-Step Instructions
Follow these simple steps to make your creamy Slow Cooker Mac and Cheese:
- Cook the Pasta: Start by cooking 16 oz of elbow macaroni until al dente. Drain and set aside. You can even prepare the pasta in advance and store it in the fridge to save time when making the recipe.
- Prepare the Slow Cooker: Add the cooked macaroni to the slow cooker and mix in 4 tbsp melted butter and 2 tbsp olive oil. Stir well to ensure the macaroni doesn’t stick together.
- Add the Liquids: Pour in 2 cans of evaporated milk and 2 cups of regular milk into the slow cooker. Add 2 tsp of salt for flavor.
- Add the Cheese: Incorporate 4 cups of shredded sharp cheddar cheese and 2 cups of cubed Velveeta cheese. Mix everything until combined. It may look a little liquidy, but don’t worry – that’s completely normal!
- Slow Cook: Set the slow cooker to low and cook for 2 hours. After 1 hour, stir the mixture to ensure the cheese is melting evenly. Continue to cook for another hour.
- Final Stir and Serve: After 2 hours, your mac and cheese will be creamy and ready to serve! If you prefer a drier texture, you can leave it on low for a little longer. For extra creaminess, serve immediately.
For more slow cooker recipes, check out this link to a trusted food resource.
Pro Tips & Variations
Tips for the Best Slow Cooker Mac and Cheese:
- Extra Creamy Texture: For ultra-creamy mac and cheese, stir the cheese in stages. Adding some of the cheese after an hour of cooking will help create a smoother texture.
- Boost the Flavor: Add a pinch of garlic powder, onion powder, or a dash of cayenne pepper for an extra burst of flavor.
- Crispy Topping: For a crispy top, transfer the cooked mac and cheese to an oven-safe dish and broil for 2-3 minutes.
Variations:
- Add-ins: Stir in cooked bacon, sautéed onions, or even some green chilies to personalize your mac and cheese.
- Oven vs. Slow Cooker: If you don’t have a slow cooker, bake it in the oven at 350°F for 25-30 minutes, covered, until creamy and bubbly.
For more delicious variations, visit our Instant Pot Recipes
Storage & Reheating Tips
Storage:
Store leftover Slow Cooker Mac and Cheese in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. Just be sure to let it cool before storing.
Reheating:
To reheat, simply microwave individual servings for 1-2 minutes or heat in a saucepan over low heat. If it seems a little dry, add a splash of milk and stir until creamy. For frozen mac and cheese, let it thaw in the fridge overnight and then reheat as described above.
