Slow Cooker Mac and Cheese
This ultra-creamy Slow Cooker Mac and Cheese uses a three-cheese blend for maximum flavor. Best of all, there is no boiling required, making this the easiest comfort food side dish ever.
Prep
10 min
Cook
3 hr
Total
3 hr 10 min
Servings
8
Calories
540
Ingredients
- 1 lb elbow macaroni, uncooked
- 4 cups whole milk
- 1 (12 oz) can evaporated milk
- 4 tbsp butter
- 3 cups shredded cheddar
- 1 cup shredded mozzarella
- 1/2 cup parmesan
- 1 tsp salt
- 1/2 tsp mustard powder
Instructions
- 1
Grease slow cooker; add all ingredients except cheese.
- 2
Cook on LOW 2 hours, stirring every 30 minutes.
- 3
Add cheeses, stir until melted.
- 4
Cook 30 more minutes. Serve warm.
Nutrition Facts
Per serving · 540 calories
protein
24g
carbs
52g
fat
24g
fiber
2g
sugar
10g
sodium
780mg
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Frequently Asked Questions
Can I make slow cooker mac and cheese ahead of time?+
Yes — store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.
Can I freeze slow cooker mac and cheese?+
Most components freeze well for up to 3 months. Cool completely before freezing and thaw overnight in the refrigerator.
What can I serve with this slow cooker mac and cheese?+
Pair with a simple green salad, crusty bread, or roasted vegetables for a complete meal the whole family will love.
Recipe by Sarah Mitchell
Professional home cook · Tested in a real American kitchen
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