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Home » Recipes » Creamiest Slow Cooker Mac and Cheese

Creamiest Slow Cooker Mac and Cheese

10/20/21

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The secret to the Creamiest Slow Cooker Mac and Cheese is evaporated milk – it's ultra creamy and velvety, and cooks on low in one pot!

Slow Cooker Mac and Cheese

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How to make mac and cheese in a slow cooker

This will be one of the easiest recipes you ever make! Here's how:

  1. Assemble all ingredients.
  2. Spray the slow cooker in cooking spray.
  3. Add everything (except for chives) to slow cooker and stir.
  4. Cook on low for 2 hours, stirring once per hour.
  5. Serve garnished with chives.
  6. Enjoy!

Slow Cooker Mac and Cheese

Ingredients in this recipe

Here's what you need for this recipe:

  • Cooking spray
  • macaroni or mini shells (not cooked)
  • chicken broth
  • evaporated milk
  • butter
  • cheddar cheese
  • Swiss cheese
  • salt
  • mustard powder
  • Chives, for garnish (optional)

Slow Cooker Mac and CheeseIngredient substitutions

  • Macaroni or mini shells – Any high-quality pasta will work. Elbow macaroni, farfalle, or rotini (corkscrew) hold the most sauce. Whole wheat and gluten-free pasta don’t work well in the slow cooker as they will turn mushy.
  • Chicken broth – The noodles need to be in liquid to cook and chicken broth adds flavor and liquid. Vegetable broth would work well here to keep it vegetarian. If you don’t have broth, you can use whole milk.
  • Evaporated milk – You can substitute the evaporated milk with half & half or cream. Regular milk can make the sauce very runny and less creamy.
  • Butter – It’s best to use unsalted butter to keep the sauce from being too salty. If what you have is salted, just adjust the salt to taste.
  • Cheddar cheese/Swiss cheese – What is your favorite cheese? Use it! Gruyere, fontina, and Monterey Jack cheese taste good together and melt well. Just don’t use pre-grated cheese. It is coated to keep it from sticking together in the bag and will make the sauce gritty.
  • Mustard powder – This is the classic seasoning for mac and cheese but you can use ½ tablespoon prepared mustard instead. Yellow, Dijon and grainy mustards will all work. You can also just leave it out.
  • Chives – Since this is a garnish, you can skip it or use sliced green onions instead.

Why evaporated milk?

You can use regular milk, but using evaporated milk creates an extra creamy texture without the fat of real cream.

Plus, it's a shelf-stable ingredient, so it's easy to have on hand for recipes like this!

Slow Cooker Mac and Cheese

Can you put uncooked pasta in a slow cooker?

Absolutely! There is no need to cook the noodles first. The chicken broth adds enough liquid to the sauce to ensure that your noodles get cooked without being dry.

What is the best cheese for mac and cheese?

For any macaroni and cheese dish, it is important to use a mix of full fat cheeses that melt easier into the sauce and add flavor.

Sharp cheddar is the one cheese that gives the dish the yellow color we’re all familiar with and great flavor. Buy it in a block and shred it yourself.

Gruyere and Parmesan add nuttiness to the sauce, but also make it super creamy and gooey. Try mozzarella, cream cheese, smoked gouda, and even brie (minus the rind, of course) to mix it up.

Slow Cooker Mac and Cheese

What can I add to mac and cheese to make it better?

So much creamy goodness is never a bad thing. But sometimes, you just might need a little extra to put it over the top.
Here are some ideas for add-ins and toppings.

  • Sriracha
  • Salsa
  • Crispy bacon or bacon bits
  • Cooked ground beef
  • Sliced hot dogs
  • Sauteed mushrooms
  • Ham and peas
  • Cooked spinach
  • Diced tomato
  • Broccoli
  • Roasted garlic
  • Toasted bread crumbs

Slow Cooker Mac and Cheese

Storing and reheating

Keep any leftovers in an airtight container and store it in your refrigerator. Be sure to use them up or freeze them within 3-4 days.

Reheat in a saucepan with a little extra milk to keep it creamy and thin it up a little or bake it in a 350°F. oven for 15-20 minutes.

You can also drizzle some water or milk overtop and microwave for 2-3 minutes, stirring halfway through.

Freezing mac and cheese

The creamy sauce makes this a great dish to freeze because the pasta will stay super moist when you reheat it. Allow it to cool to room temperature before you put it in an airtight container or a plastic freezer bag.

To reheat, allow the frozen mac and cheese to thaw in the fridge overnight and then reheat in a saucepan or in the oven.

Slow Cooker Mac and Cheese

More mac and cheese recipes

  • Instant Pot Mac & Cheese
  • Pumpkin Mac & Cheese
  • Truffle Mac & Cheese

Meal prep tools for this recipe

  • Grab some glass meal prep bowls if you plan on storing the leftovers
Slow Cooker Mac and Cheese

Creamiest Slow Cooker Mac and Cheese

The secret to the Creamiest Slow Cooker Mac and Cheese is evaporated milk - it's ultra creamy and velvety, and cooks on low in one pot!
4.56 from 27 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6 servings
Calories: 448kcal
Author: Taylor Stinson

Ingredients

  • Cooking spray
  • 1 lb macaroni or mini shells (not cooked)
  • 3 cups chicken broth
  • 1 (12oz) can evaporated milk
  • 1 tbsp melted butter
  • 1 cup cheddar cheese, grated
  • 1 cup Swiss cheese, grated
  • 1/2 tsp salt
  • 1/2 tsp mustard powder
  • Chives, for garnish (optional)

Instructions

  • Add all ingredients (except for chives) to slow cooker and stir.
  • Cook on low for 2 hours, stirring once per hour. 
  • Serve garnished with chives, and enjoy!

Video

Nutrition

Calories: 448kcal | Carbohydrates: 58g | Protein: 20g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 797mg | Potassium: 295mg | Fiber: 2g | Sugar: 2g | Vitamin A: 396IU | Vitamin C: 8mg | Calcium: 301mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!

The secret to the Creamiest Slow Cooker Mac and Cheese is evaporated milk - it's ultra creamy and velvety, and cooks on low in one pot! #slowcooker #macandcheese  The secret to the Creamiest Slow Cooker Mac and Cheese is evaporated milk - it's ultra creamy and velvety, and cooks on low in one pot! #slowcooker #macandcheese

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Lisa says

    July 9, 2021 at 13:06

    Can you convert to an Instapot recipe?

    Reply
    • Taylor Stinson says

      July 20, 2021 at 09:45

      This particular recipe can’t be used for the Instant Pot but I do have a couple other recipes you can look at: https://eatinginstantly.com/instant-pot-mac-and-cheese/ and https://thegirlonbloor.com/healthy-instant-pot-mac-and-cheese/

      Reply
  2. Jodi Fahnestock says

    July 5, 2021 at 11:23

    How many people do you think this recipe feeds? I need to feed about 16 people, half our kids and wondering if I should double it. If I did could I still do it in a 6 or 8 qt crockpot?

    Reply
    • Taylor Stinson says

      July 5, 2021 at 12:00

      The recipe does list the serving amount, in this case it is 6 people. You could probably double it in an 8 quart crockpot to serve 12 – this is the max you can fill it, and you may be able to stretch the servings to 16 if you make them smaller servings.

      Reply
  3. Chris says

    June 15, 2021 at 06:56

    Please advise what size crock pot is used for this recipe.
    Thank you.

    Reply
    • Taylor Stinson says

      June 15, 2021 at 07:12

      You can use a 6 or 8 quart for this recipe.

      Reply
  4. katy says

    January 2, 2021 at 20:04

    Is the whole thing 448 cals or only one serving?

    Reply
    • Taylor Stinson says

      January 4, 2021 at 07:46

      Hi Katy – it’s 448 calories per serving.

      Reply
  5. Lauren says

    November 11, 2020 at 16:31

    Currently have this in my crockpot. I see that you say six servings but how much would you say is in one serving?

    Reply
    • Taylor Stinson says

      November 12, 2020 at 07:35

      Hi Lauren – I don’t provide servings by weight/cup unfortunately! You will need to take the number of servings listed and divide into portions. Each portion is a serving. If I had to absolutely guess, I would say 1 to 1.5 cups is a serving.

      Reply

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Taylor Stinson

Oh hey there, welcome!!

I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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