Slow Cooker Macaroni and Cheese is a classic comfort food that brings warmth and joy to any table. This creamy and cheesy dish is perfect for family dinners, gatherings with friends, or even a cozy night in. With the help of a slow cooker, you can create a rich, flavorful mac and cheese without much effort. Just set it and forget it while it cooks to perfection!
Why Make This Recipe
Making Slow Cooker Macaroni and Cheese is a fantastic choice for several reasons. First, it’s incredibly easy. Just toss all the ingredients into the slow cooker, and let it do the work for you. You don’t need to boil pasta separately or stand by the stove. Second, it’s a crowd-pleaser. Everyone loves mac and cheese, especially when it’s homemade and oozing with cheese. Lastly, this recipe can be customized to suit your taste or dietary needs. You can add extra ingredients or adjust the cheeses to make it your own.
How to Make Slow Cooker Macaroni and Cheese
Ingredients
- 2 ½ cups uncooked elbow macaroni
- ½ cup unsalted butter (cubed)
- 1 (10 ounce) can condensed cheddar cheese soup
- 2 ½ cups half and half
- 1 (12 ounce) can evaporated milk
- 2 ½ cups shredded sharp cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- Freshly chopped parsley for garnish
Directions
- Spray a 5-6 quart slow cooker with non-stick spray.
- Add the 2 ½ cups uncooked elbow macaroni to the slow cooker.
- Evenly distribute the cubed ½ cup unsalted butter over the pasta.
- Add the condensed cheddar cheese soup, half and half, evaporated milk, 2 cups of shredded sharp cheddar cheese, Monterey Jack cheese, sour cream, salt, black pepper, and garlic powder to the slow cooker.
- Stir to combine, making sure to cover the pasta evenly.
- Cover and cook on low for 1 ½ to 2 ½ hours. After the first 30 minutes, stir the macaroni and check the pasta.
- Cover and continue to check the macaroni every 30 minutes until the pasta is tender and the cheese sauce is thick and creamy.
- Once cooked, add the remaining ½ cup of cheddar cheese on top. Turn off the slow cooker, cover it, and let the cheese melt for about 8-10 minutes.
- Serve hot, garnished with freshly chopped parsley.
How to Serve Slow Cooker Macaroni and Cheese
Slow Cooker Macaroni and Cheese can be served as a main dish or a side dish. It pairs well with green salads, grilled meats, or even vegetable sides. For a special touch, consider topping each serving with additional cheese, breadcrumbs, or crispy bacon bits. It’s also delightful for potlucks or family gatherings.
How to Store Slow Cooker Macaroni and Cheese
If you have leftovers, let the macaroni and cheese cool down to room temperature. Store it in an airtight container in the refrigerator for up to 4 days. You can reheat it in the microwave or on the stovetop. If the cheese sauce has thickened too much, you can add a splash of milk or half and half while reheating to restore creaminess.
Tips to Make Slow Cooker Macaroni and Cheese
- Use Quality Cheese: For the best flavor, use high-quality cheese. Sharp cheddar and Monterey Jack provide great flavor and creaminess.
- Don’t Skip the Sour Cream: It adds a tangy flavor and helps make the sauce creamy and smooth.
- Check the Pasta: Make sure to stir the pasta occasionally to ensure even cooking.
- Add Extras: Feel free to add in cooked bacon, ham, or vegetables like broccoli for added flavor and nutrition.
Variation
You can customize this recipe by trying different types of cheese. Gouda, Fontina, or even a spicy pepper jack can add a unique twist. You could also add different ingredients like diced tomatoes, jalapeños for a kick, or caramelized onions for added sweetness.
FAQs
1. Can I use gluten-free pasta?
Yes, you can substitute regular elbow macaroni with gluten-free pasta. Just adjust the cooking time since gluten-free pasta may cook faster.
2. Can I make this recipe ahead of time?
Yes! You can prepare all the ingredients in advance and store them in the fridge. Just add them to the slow cooker when you’re ready to cook.
3. How can I make it spicier?
You can add spicy ingredients like diced jalapeños, hot sauce, or even a sprinkle of cayenne pepper to give it an extra kick.
4. Can I freeze Slow Cooker Macaroni and Cheese?
Yes, you can freeze leftovers in an airtight container. Just ensure to let it cool completely before freezing. It can be stored for up to 2 months.
Enjoy making this easy and delicious Slow Cooker Macaroni and Cheese that will surely be a hit for any occasion!
Slow Cooker Macaroni and Cheese
Ingredients
Pasta and Dairy
- 2.5 cups uncooked elbow macaroni
- 0.5 cup unsalted butter (cubed) Use high-quality unsalted butter.
- 1 can condensed cheddar cheese soup (10 ounce)
- 2.5 cups half and half
- 1 can evaporated milk (12 ounce)
- 2.5 cups shredded sharp cheddar cheese (divided) Reserve ½ cup for topping.
- 1 cup shredded Monterey Jack cheese
- 0.5 cup sour cream Adds creaminess.
Seasonings
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
Garnish
- to taste Freshly chopped parsley For garnish.
Instructions
Preparation
- Spray a 5-6 quart slow cooker with non-stick spray.
- Add the uncooked elbow macaroni to the slow cooker.
- Evenly distribute the cubed butter over the pasta.
- Add the condensed cheddar cheese soup, half and half, evaporated milk, 2 cups of shredded sharp cheddar cheese, Monterey Jack cheese, sour cream, salt, black pepper, and garlic powder to the slow cooker.
- Stir to combine, ensuring the pasta is evenly covered.
Cooking
- Cover and cook on low for 1 ½ to 2 ½ hours.
- After the first 30 minutes, stir the macaroni and check the pasta.
- Continue to check the macaroni every 30 minutes until the pasta is tender and the cheese sauce is thick and creamy.
- Once cooked, add the remaining cheddar cheese on top, turn off the slow cooker, cover it, and let the cheese melt for about 8-10 minutes.
Serving
- Serve hot, garnished with freshly chopped parsley.
