Slow Cooker Mac and Cheese
Holiday mac and cheese should be rich, creamy and easy to make in a big batch. Here the dry pasta goes straight into the slow cooker with milk, butter and plenty of sharp cheddar, and a can of evaporated milk keeps the sauce smooth instead of grainy.
By Maya Ellison
Published
- Prep Time
- 10 mins
- Cook Time
- 2 hrs 15 mins
- Total Time
- 2 hrs 25 mins
- Servings
- 10 servings
How do you make Slow Cooker Mac and Cheese?
To make mac and cheese in a slow cooker, stir 450 g (1 lb) uncooked small pasta shells or elbow macaroni with melted butter, a 370 ml can of evaporated milk, 750 ml whole milk, mustard powder, salt and most of 455 g shredded cheese in a greased 5-6 L slow cooker. Cook on LOW for 2-2 1/2 hours, stirring every 30 minutes, until the pasta is tender.
- Total time
- 2 hrs 25 mins
- Calories
- 470 per serving
- Protein
- 22 g
- Yield
- 10 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Pasta
Sauce
Cheese
Equipment
Slow cooker (5-6 L) · Box grater · Whisk · Silicone spatula
Quick Directions
Coat the pasta
Grease the slow cooker insert well with butter.
Add the milk and cheese
Whisk the evaporated milk, whole milk, mustard powder, paprika, salt and pepper together and pour over the pasta.
Slow cook, stirring
Cook on LOW for 2-2 1/2 hours, stirring every 30 minutes.
Finish and serve
Turn off the slow cooker, stir in the remaining cheese and leave the lid off for 10 minutes; the sauce thickens as it stands.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker mac and cheese.
Coat the pasta
Grease the slow cooker insert well with butter. Add the dry pasta and the melted butter and stir until every piece is coated.
Add the milk and cheese
Whisk the evaporated milk, whole milk, mustard powder, paprika, salt and pepper together and pour over the pasta. Mix the two cheeses and stir in about three-quarters of them, keeping the rest for the end.
Slow cook, stirring
Cover and cook on LOW for 2-2 1/2 hours, stirring every 30 minutes and scraping the sides, where the pasta cooks fastest. Start tasting at 1 1/2 hours. It's ready when the pasta is just tender and the sauce is creamy.
Finish and serve
Turn off the slow cooker, stir in the remaining cheese and leave the lid off for 10 minutes; the sauce thickens as it stands. Stir and serve. It holds on WARM for up to 1 hour; stir in a splash of milk if it gets too thick.
Recipe Tips
- Shred the cheese yourself. Bagged shredded cheese is coated in starch and can make the sauce gritty.
- Stick with LOW. On HIGH the pasta at the edges overcooks and the cheese can split before the centre is done.
- Slow cookers vary a lot, so check the pasta early the first time you make this.
Variations
- Stir in 200 g (1 1/2 cups) cooked broccoli florets with the last of the cheese.
- Top each serving with buttered toasted panko for crunch.
- Swap the mozzarella for smoked Gouda for a smokier flavour.
Nutrition (per serving)
| Calories | 470 |
|---|---|
| Protein | 22 g |
| Carbs | 41 g |
| Fat | 24 g |
| Saturated fat | 15 g |
| Fibre | 1.5 g |
| Sugar | 7 g |
| Sodium | 620 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep in an airtight container for up to 4 days.
- Freezer
- Freeze in portions for up to 2 months. The sauce may be a little looser after thawing.
- Reheat
- Reheat in a saucepan over low heat or in the microwave with a splash of milk, stirring often, until hot.
Slow Cooker Mac and Cheese FAQs
Do you cook the pasta before putting it in the slow cooker?
No. The dry pasta cooks in the milk, which it absorbs as it softens. That's what makes the sauce so creamy without a roux.
Why use evaporated milk in mac and cheese?
Evaporated milk contains proteins that stop the cheese from separating, so the sauce stays smooth and glossy even after a couple of hours in the slow cooker.
Why did my slow cooker mac and cheese turn mushy?
It cooked too long or too hot. Slow cookers vary, so start checking at 1 1/2 hours on LOW and stop as soon as the pasta is tender.
Can I make slow cooker mac and cheese ahead?
It's best served soon after cooking, but it holds on WARM for up to 1 hour. Leftovers reheat well with a splash of milk.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
