Slow Cooker Macaroni and Cheese
A creamy, sharp cheddar mac that cooks entirely in the slow cooker, no boiling the pasta first and no roux to babysit. It is the dish I bring to potlucks because it stays hot and scoopable for hours.
- Course
- Slow Cooker
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 2 hr 15 min
- Total Time
- 2 hr 35 min
The Story Behind This Recipe
Slow Cooker Macaroni and Cheese started as a "what's actually in the fridge" dinner and quietly turned into something I make on purpose. Somewhere around the third or fourth time, I stopped improvising and started writing it down.
I have made it for a quiet Tuesday and for a table full of people, and it behaves the same either way, which is the highest compliment I give a recipe.
If there is a trick, it is patience with the browning. Every time I have rushed that step, the whole dish came out flatter than it should have.
Variation Ideas
- Double it and use the leftovers as a filling for wraps or grain bowls.
- Toss in seasonal vegetables — squash in fall, asparagus in spring.
- Top with something crunchy: toasted breadcrumbs, nuts or crispy shallots.
Ingredient Substitutions
- Butter
- Olive oil for savory dishes, or a good vegan stick for baking
- Milk
- Unsweetened oat or soy milk, which behave closest in cooking
- Fresh garlic
- 1/2 tsp garlic powder per clove, in a pinch
- Dijon mustard
- Whole-grain mustard, or yellow mustard in a smaller amount
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Slow Cooker Macaroni and Cheese
Recipe Card
Slow Cooker Macaroni and Cheese
By Marguerite Hale
- Course
- Slow Cooker
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 2 hr 15 min
- Total Time
- 2 hr 35 min
Ingredients
- 1 lb elbow macaroni, uncooked
- 4 cups whole milk
- 1 (12 oz) can evaporated milk
- 4 tbsp unsalted butter, cubed
- 4 cups sharp cheddar, freshly grated
- 1 cup gruyere, freshly grated
- 1 tsp dry mustard powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 1/2 tsp kosher salt
- Black pepper, to taste
Instructions
- 1
Butter the inside of the slow cooker well, then add the dry macaroni, whole milk, evaporated milk, butter, and seasonings.
- 2
Cook on low for 1 hour, stirring every 20 minutes so the pasta on the bottom does not stick or scorch.
- 3
Stir in three-quarters of the cheese and cook another 30 to 45 minutes, until the pasta is tender and the sauce has thickened around it.
- 4
Grate the cheese yourself rather than using pre-shredded — the anti-caking starch is what makes slow cooker mac turn grainy.
- 5
Scatter the last of the cheese over the top, cover for 10 minutes to melt, and serve straight from the crock.
Nutrition
Estimated per serving (8 servings per recipe).
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