Slow Cooker Mac and Cheese

When I make this slow cooker mac and cheese, I know I’m in for the creamiest, most indulgent pot of pasta ever. As it cooks low and slow, all that cheddar, smoked Gouda, mozzarella, and Velveeta melt together into the smoothest cheese sauce. The noodles soak up every bit of flavor, and by the time it is done, I can scoop into the pot and pull up strings of melted cheese that stretch from the spoon. The top gets a gorgeous golden finish, lightly sprinkled with paprika and herbs, and it smells like comfort food heaven. This is the kind of mac and cheese that makes you close your eyes on the first bite and just enjoy that warm, creamy goodness.

Why You’ll Love This Recipe in the Slow Cooker

You are going to fall in love with this slow cooker version because it guarantees creamy, never dry mac and cheese without the constant stirring or stovetop babysitting. The slow heat melts the cheeses perfectly, giving the sauce an ultra smooth and velvety texture. It frees up your oven, saves time, and keeps the mac and cheese warm for serving, making it ideal for holidays, gatherings, or busy weeknights. It is comfort food with zero hassle.

Slow Cooker Mac and Cheese

This slow cooker mac and cheese is ultra creamy, cheesy, and unbelievably easy, made with a blend of cheddar, smoked Gouda, mozzarella, and Velveeta for the richest flavor. Everything cooks right in the slow cooker, giving you a hands free recipe that delivers perfect results every time.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Side Dish

Cuisine American

Servings 8

Ingredients

  

• 16 oz elbow macaroni
• 4 cups cheddar cheese shredded
• 2 cups smoked Gouda shredded
• 2 cups mozzarella cheese shredded
• 4 oz Velveeta cheese cubed
• 1 tablespoon Dijon mustard
• 1 ½ tablespoon season salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 24 oz evaporated milk
• 1 cup whole milk
• 1 cup heavy cream
• ¼ cup flour
• ½ teaspoon smoked paprika

Instructions

 

• Cook the Pasta: Boil salted water, cook pasta al dente minus 1 minute, drain, and transfer to a large bowl.
• Make the Sauce: Melt butter, whisk in flour for 1–2 min, then gradually add evaporated milk, whole milk, and cream until slightly thickened.
• Add Cheese & Season: Stir in velveeta cheese until melted, then whisk in mustard, salt, pepper, garlic & onion powder, and paprika.
• Assemble: Grease the slow cooker, layer pasta, cheeses, and sauce. Repeat layers, ending with cheese on top.
• Cook: Cover and cook LOW 3–4 hrs or HIGH 2–3 hrs until bubbly and creamy. Stir near the end.

Video

Recipe Tips

For the smoothest cheese sauce, shred your cheese from the block. Pre shredded cheese has anti caking agents that can cause graininess, especially in slow cooker recipes.

Keyword crockpot mac and cheese, mac and cheese, macaroni and cheese, slow cooker mac and cheese

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