Prep time: 20 mins| Cook time: 2 hrs 35 mins | Total time: 2 hrs 55 mins| Yield: 8-10 SERVINGS
Mac & Cheese. I am excited for you to try this recipe out. It’s one of the easiest and my favourite slow cooker recipe. No boiling required, no stress, all you have to do is dump everything in the slow cooker including the uncooked noodles, and ta-da! You’ll have the best mac & cheese ever!
This one-pot dish is a must! No stress, no hassle, you only need one pot. If your kids are like mine who love mac & cheese more than anything, then this creamy and cheesy slow cooker four-cheese mac and cheese is to keep!
INGREDIENTS
1 lb medium elbow macaroni
2 c. shredded sharp cheddar cheese, divided
2 c. grated American cheese
4 oz. cream cheese, cubed
1/2 c. freshly grated Parmesan
3 c. whole milk
1 (12-oz.) can evaporate milk
2 tsp Dijon mustard
1/2 tsp paprika
1/2 tsp onion powder
Kosher salt and freshly ground black pepper, to taste
2 tbsp chopped fresh chives
HOW TO MAKE SLOW COOKER FOUR CHEESE MAC AND CHEESE
Step 1: Into a 4-quart slow cooker, add the macaroni, a cup of cheddar cheese, American cheese, cream cheese, and Parmesan.
Step 2: Pour in the milk and evaporated milk, then add the Dijon, paprika, and onion powder. Stir well, making sure the macaroni is submerged. To taste, season with salt and pepper.
Step 3: Put the lid on and set to cook for 90 minutes to 2 hours and 30 minutes on low heat, stirring every hour until tender and creamy. Remove the cover, then stir in the rest of the 1 cup cheddar cheese for approximately 2 to 3 minutes until the cheese has completely melted. You can add extra milk as needed if the mixture becomes too thick.
Step 4: When done, serve right away garnished with chives. Enjoy!
Ingredients
- 1 lb medium elbow macaroni
- 2 c. shredded sharp cheddar cheese, divided
- 2 c. grated American cheese
- 4 oz. cream cheese, cubed
- 1/2 c. freshly grated Parmesan
- 3 c. whole milk
- 1 (12-oz.) can evaporate milk
- 2 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp onion powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh chives
Instructions
Step 1: Into a 4-quart slow cooker, add the macaroni, a cup of cheddar cheese, American cheese, cream cheese, and Parmesan.
Step 2: Pour in the milk and evaporated milk, then add the Dijon, paprika, and onion powder. Stir well, making sure the macaroni is submerged. To taste, season with salt and pepper.
Step 3: Put the lid on and set to cook for 90 minutes to 2 hours and 30 minutes on low heat, stirring every hour until tender and creamy. Remove the cover, then stir in the rest of the 1 cup cheddar cheese for approximately 2 to 3 minutes until the cheese has completely melted. You can add extra milk as needed if the mixture becomes too thick.
Step 4: When done, serve right away garnished with chives. Enjoy!
