Slow Cooker Four Cheese Mac (Print-Friendly Version)
This creamy four cheese mac made in a slow cooker brings classic comfort to your Thanksgiving or fall menu. Hearty, family-friendly, and easy for weeknights or gatherings—definitely one to keep handy.
# Ingredients You’ll Need:
→ Pasta
01 -
1 pound medium elbow macaroni
→ Cheeses
02 -
2 cups shredded sharp cheddar cheese, divided
03 -
2 cups grated American cheese
04 -
4 ounces cream cheese, cubed
05 -
1/2 cup freshly grated Parmesan cheese
→ Dairy
06 -
3 cups whole milk
07 -
1 can (12 ounces) evaporated milk
→ Seasonings
08 -
2 teaspoons Dijon mustard
09 -
1/2 teaspoon paprika
10 -
1/2 teaspoon onion powder
11 -
Kosher salt, to taste
12 -
Freshly ground black pepper, to taste
→ Herbs
13 -
2 tablespoons chopped fresh chives
# How to Make It:
01 -
Place macaroni, 1 cup of shredded cheddar cheese, American cheese, cubed cream cheese, and Parmesan cheese in a 4-quart slow cooker.
02 -
Stir in whole milk, evaporated milk, Dijon mustard, paprika, and onion powder, ensuring the pasta is as submerged as possible. Season with kosher salt and freshly ground black pepper according to taste.
03 -
Cover and cook on low heat for 90 minutes to 2 hours and 30 minutes, stirring every hour until the macaroni is tender and the mixture is creamy.
04 -
Uncover the slow cooker and stir in the remaining 1 cup of shredded cheddar cheese until completely melted, about 2 to 3 minutes. Adjust consistency with extra milk if needed.
05 -
Spoon the mac and cheese into bowls and garnish with fresh chopped chives. Serve immediately.
# Extra Suggestions:
01 -
Stirring the mixture during cooking prevents the pasta from sticking and ensures even creaminess.