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.
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.
