Best 6 Slow Cooker Mac And Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the ultimate comfort food experience with our collection of slow-cooker mac and cheese recipes. From classic to creative variations, these recipes offer a delightful blend of creamy cheese sauce, tender pasta, and a crispy golden-brown topping. Prepare to tantalize your taste buds with our selection of mouthwatering dishes that cater to various preferences and dietary needs. Whether you're a cheese lover seeking a rich and decadent experience or a health-conscious individual looking for a lighter alternative, our recipes have got you covered. Get ready to embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

SLOW COOKER MAC AND CHEESE



Slow Cooker Mac and Cheese image

This creamy, comforting meal takes just moments to assemble and is always a big hit. Great for large family gatherings and to take to pot luck dinners. I'm always asked for the recipe!

Provided by Cathy P

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes

Time 3h25m

Yield 12

Number Of Ingredients 9

1 (16 ounce) package elbow macaroni
½ cup butter
salt and ground black pepper to taste
1 (16 ounce) package shredded Cheddar cheese, divided
1 (5 ounce) can evaporated milk
2 eggs, well beaten
2 cups whole milk
1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®)
1 pinch paprika, or as desired

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
  • Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
  • Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
  • Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
  • Cook on Low for 3 hours.

Nutrition Facts : Calories 431.6 calories, Carbohydrate 33.9 g, Cholesterol 99 mg, Fat 24.7 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 14.8 g, Sodium 524.2 mg, Sugar 4.7 g

SLOW-COOKER MAC AND CHEESE



Slow-Cooker Mac and Cheese image

This classic casserole is a rich and cheesy meatless main dish. I've never met anyone who didn't ask for a second helping. -Bernice Glascoe, Roxboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 10 servings.

Number Of Ingredients 8

1 package (16 ounces) elbow macaroni
1/2 cup butter, melted
4 cups shredded cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup 2% milk
2 large eggs, beaten
1/8 teaspoon paprika

Steps:

  • Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low for 3-1/2 to 4 hours or until a thermometer reads at least 160°., Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with paprika.

Nutrition Facts : Calories 502 calories, Fat 28g fat (18g saturated fat), Cholesterol 131mg cholesterol, Sodium 638mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.

SLOW-COOKER MAC AND CHEESE



Slow-Cooker Mac and Cheese image

The ultimate in cheesy indulgence! This ultra-creamy spin on classic mac gets topped with a can't-skip-it sprinkling of toasty breadcrumbs that delivers a crunchy contrast in textures.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h5m

Yield 8

Number Of Ingredients 13

3 1/2 cups whole milk
1 can (12 oz) evaporated milk
1/2 cup butter, melted
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1 box (16 oz) elbow macaroni
4 cups shredded Cheddar cheese (16 oz)
8 oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
1/2 cup shredded Parmesan cheese
2 tablespoons butter
2/3 cup Progresso™ plain panko crispy bread crumbs

Steps:

  • Spray 5-quart slow cooker with cooking spray. In slow cooker, beat milks, melted butter, mustard, salt and peppers with whisk. Add macaroni and 3 1/2 cups of the Cheddar cheese, the cubed cheese and Parmesan cheese. Cover; cook on Low heat setting 1 hour. Stir well. Cover; cook 1 to 1 1/2 hours or until pasta is cooked, but not mushy.
  • Stir until mac and cheese is combined and creamy. Sprinkle remaining 1/2 cup Cheddar cheese on top. Cover; let stand about 15 minutes or until melted.
  • Meanwhile, in 8-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Sprinkle over mac and cheese, and serve.

Nutrition Facts : Calories 860, Carbohydrate 69 g, Cholesterol 145 mg, Fat 3, Fiber 3 g, Protein 37 g, SaturatedFat 28 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 14 g, TransFat 1 1/2 g

SLOW COOKER PEPPERONI PIZZA MAC AND CHEESE RECIPE



slow cooker pepperoni pizza mac and cheese Recipe image

Provided by bubbles7380

Number Of Ingredients 7

1 pound elbow macaroni, uncooked
1 tablespoon cornstarch
1 pound shredded cheese (use an Italian blend or a combination of 2 or more cheeses such as mozzarella, cheddar, Monterey Jack or fontina)
1 cup water
1 16-ounce jar pizza sauce
8 ounces sliced pepperoni, halved or quartered if large
2 teaspoons Italian seasoning

Steps:

  • Place uncooked macaroni in a 6-quart slow cooker. Sprinkle in cornstarch and mix well, making sure that each noodle in lightly coated with cornstarch. Add the rest of the ingredients into the slow cooker. Mix well to combine. Cover and cook on high for 2 hours, stirring after 1 hour. Serve hot.

TASTY MAC AND CHEESE (SLOW COOKER)



Tasty Mac and Cheese (Slow Cooker) image

Very creamy, full of flavor, and perfect for a slow cooker recipe!! This recipe has been made for 30-40 people for company potluck events and is a hit every time. Very cheesy and even has a little bit of bacon in it.

Provided by Angela Butler

Categories     Cheese

Time 3h20m

Yield 5 quarts, 30 serving(s)

Number Of Ingredients 13

5 cups macaroni noodles, uncooked
64 ounces chicken broth (to cook noodles in)
1/2 large onion, pureed
1 1/2 teaspoons salt
1 teaspoon pepper
2 eggs
1 1/4 cups skim milk
12 ounces evaporated milk
3/4 cup margarine, melted
32 ounces Velveeta cheese, cubed
8 ounces Vermont sharp cheddar cheese, sliced thin
1/2 cup bacon bits (optional)
2 cups cheddar cheese, shredded

Steps:

  • Mince or puree large onion.
  • Boil noodles in water or in chicken broth (adds more flavor). Add a dash of salt and the minced or pureed onion.
  • Slightly beat together egg, milk, salt, and pepper. Set aside.
  • Melt butter (about 40 sec in the microwave) and then stir so all the solid is mixed well.
  • Mix the butter and Evaporated Milk into the bowl with the egg and milk mixture.
  • Pour drained noodles into the slow cooker or crock pot. Spread evenly.
  • Lightly mix in the cubed Velvetta cheese and Vermont Sharp Cheddar (Cracker Barrel is one brand), leaving some on the top.
  • Pour the milk mixture over the noodles and cheese. Do NOT Stir.
  • Spread bacon bits over the top of noodles. Do NOT Stir.
  • Spread the 2 cups of shredded cheese over the top of the mac and cheese. Do NOT Stir.
  • Cook on High for 90 minutes and then stir together to blend the melted cheese. Then another 90 minutes on High or 3 hrs on Low. Do not remove lid until the first 90 minutes has passed so that the mixture sets correctly.
  • Stir well before serving.

SLOW-COOKER MEXI MAC AND CHEESE



Slow-Cooker Mexi Mac and Cheese image

This slow-cooked macaroni has Mexican flavors for a delicious flavor twist! Get a head start by using thawed Make-Ahead Mexican Ground Beef in place of the ground beef, taco seasoning and water.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 10

Number Of Ingredients 9

2 boxes (8 oz each) elbow macaroni
1 lb ground beef round
2 packages (1.25 oz each) Old El Paso™ taco seasoning mix
1 cup water
2 jars (15 oz each) Old El Paso™ mild cheese 'n salsa
2 cans (12 oz each) evaporated milk
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
2 cups shredded pepper Jack cheese (8 oz)
2 jalapeño chiles, thinly sliced

Steps:

  • Spray bottom of 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
  • Meanwhile, in 12-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water; simmer 2 to 3 minutes or until most of liquid is absorbed.
  • In large bowl, mix cheese sauce, milk and green chiles. Stir in macaroni and beef mixture. Spoon into slow cooker.
  • Cover; cook on Low heat setting 2 hours. Stir; sprinkle with cheese. Cover; let stand 15 minutes or until cheese is melted. Garnish with jalapeños.

Nutrition Facts : Calories 560, Carbohydrate 55 g, Fat 1 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1530 mg

Tips:

  • Prep your pasta: Use elbow macaroni, cavatappi, or shells for a classic mac and cheese. Cook the pasta according to the package instructions, drain, and set aside.
  • Make a creamy sauce: Use a combination of milk, cream, butter, and cheese to create a smooth and rich sauce. For a more decadent mac and cheese, use heavy cream instead of milk. Cheddar cheese is a classic, but you can also use a combination of different cheeses, such as mozzarella, Parmesan, and Gouda.
  • Add seasonings: Season the sauce with salt, pepper, garlic powder, and onion powder. You can also add other herbs and spices, such as paprika, cayenne pepper, or chili powder.
  • Mix in the pasta: Once the sauce is ready, stir in the cooked pasta until it is evenly coated. Pour the mixture into a greased slow cooker.
  • Top with cheese: Sprinkle a layer of grated cheese on top of the pasta mixture. This will create a golden brown crust when the mac and cheese is cooked.
  • Cook on low: Cover the slow cooker and cook the mac and cheese on low for 4-6 hours, or until the cheese is melted and bubbly. Stir occasionally to prevent the pasta from sticking to the bottom of the slow cooker.
  • Serve immediately: Once the mac and cheese is cooked, serve it immediately. Garnish with chopped parsley or chives, if desired.

Conclusion:

Slow cooker mac and cheese is a delicious and easy comfort food that's perfect for busy weeknights or potlucks. With just a few simple ingredients and a slow cooker, you can create a creamy, cheesy mac and cheese that the whole family will love. Experiment with different types of pasta, cheese, and seasonings to create your own unique mac and cheese recipe.

Related Topics