Slow Cooker Four Cheese Mac and Cheese

By Ellie

8 Person

175 Minutes

0 Calories

The BEST mac and cheese EVER!!!! No boil. No stress. Everything gets thrown right in. Even the uncooked noodles!!!

Ingredients

2 tbsp. chopped fresh chives
Kosher salt and freshly ground black pepper, to taste
1/2 tsp. onion powder
1/2 tsp. paprika
2 tsp. Dijon mustard
1 (12-ounce) can evaporated milk
3 cups whole milk
1/2 cup freshly grated Parmesan
4 oz. cream cheese, cubed
2 cups grated American cheese
2 cups shredded sharp cheddar cheese, divided
1 pound medium elbow macaroni

Method

01

Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker.
02

Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as possible; season with salt and pepper, to taste.
03

Cover and cook on low heat for 90 minutes to 2 hours and 30 minutes, stirring every hour until tender and creamy. Uncover and stir in remaining 1 cup cheddar cheese until melted, about 2-3 minutes. If the mixture is too thick, add more milk as needed.
04

Serve immediately, garnished with chives, if desired.

Related Tags

Mac and Cheese Recipes

Slow Cooker Four Cheese Mac and Cheese

4.4

( By Ellie )

The BEST mac and cheese EVER!!!! No boil. No stress. Everything gets thrown right in. Even the uncooked noodles!!!

01 Information

Grade easy
Serving 8 servings
Prep Time 20 Mins
Cook Time 155 Mins
Total Time 175 Mins

02 Ingredients

2 tbsp. chopped fresh chives

Kosher salt and freshly ground black pepper, to taste

1/2 tsp. onion powder

1/2 tsp. paprika

2 tsp. Dijon mustard

1 (12-ounce) can evaporated milk

3 cups whole milk

1/2 cup freshly grated Parmesan

4 oz. cream cheese, cubed

2 cups grated American cheese

2 cups shredded sharp cheddar cheese, divided

1 pound medium elbow macaroni

03 Method

Step 1

Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker.

Step 2

Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as possible; season with salt and pepper, to taste.

Step 3

Cover and cook on low heat for 90 minutes to 2 hours and 30 minutes, stirring every hour until tender and creamy. Uncover and stir in remaining 1 cup cheddar cheese until melted, about 2-3 minutes. If the mixture is too thick, add more milk as needed.

Step 4

Serve immediately, garnished with chives, if desired.

04 Author