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closeup view of two bowls of Mac and cheese with black slow cooker in the background
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Best Slow Cooker Mac And Cheese

The ultimate cheesy comfort food - now available via the slow cooker! The Best Slow Cooker Mac and Cheese is anything but ordinary and will delight adults and kids alike. This easy and homey melt-in-your-mouth mac is perfect for a holiday or potluck side dish, or anytime you need a kid-friendly dinner idea.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6
Calories 857kcal
Author Jennifer Draper

Equipment

  • Slow Cooker

Ingredients

  • 1 pound elbow macaroni uncooked
  • 3 cups whole milk
  • ½ cups heavy cream
  • 3 cups freshly shredded sharp cheddar cheese
  • 1½ cups freshly shredded Monterey Jack cheese
  • ½ cup freshly shredded Parmesan cheese
  • 4 tablespoons butter cut into small pieces
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika optional, for depth

Instructions

  • Spray slow cooker insert with nonstick spray
  • Add uncooked macaroni to slow cooker
  • Pour in milk and heavy cream, then stir gently to coat pasta
  • Add butter, salt, pepper, and smoked paprika
  • Sprinkle in cheddar, Monterey Jack, and Parmesan, stirring just until combined
  • Cover and cook on low for 2-2½ hours, stirring once or twice if possible, until pasta is tender and sauce is creamy
  • Once cooked, stir well and let the mac and cheese sit for 5-10 minutes to thicken before serving

Notes

  • Store leftovers in individual airtight containers in the refrigerator for up to 2 days.
  • Freeze individual portions in tightly sealed containers for up to 3 months, and thaw in the fridge before reheating.
  • Reheat in the microwave or oven with a splash of milk to loosen as needed (texture will be slightly softer but still delicious).
  • The mac and cheese will look loose at first, but it thickens as it rests after cooking.
  • Cook on low for best results and even melting.
  • Stir only once or twice during cooking to avoid affecting the texture.
  • Shred your own cheese for the smoothest sauce.
  • For the best texture, avoid leaving mac and cheese on the “keep warm” setting longer than 1 hour.
  • Stir occasionally to maintain the texture.

Nutrition

Calories: 857kcal | Carbohydrates: 65g | Protein: 38g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 1177mg | Potassium: 453mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1654IU | Vitamin C: 0.1mg | Calcium: 891mg | Iron: 1mg