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Slow Cooker Creamy Mac and Cheese

Slow cooker creamy mac and cheese cooks elbow macaroni in a rich, smooth sauce with evaporated milk, cream cheese, sharp cheddar, and Monterey Jack. The slow cooker keeps the sauce creamy and coats every piece of pasta evenly.
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Prep Time 15 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 675
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 4 tbsp unsalted butter divided
  • 1 can (12 oz) evaporated milk
  • 2 cups whole milk
  • 1 block (8 oz) cream cheese cut into cubes
  • 1 tsp dry mustard
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups sharp cheddar cheese 12 ounces, freshly shredded
  • 1 cup Monterey Jack cheese 4 ounces, freshly shredded
For the pasta
  • 1 lb elbow macaroni

Equipment

  • 1 6-quart slow cooker

Method
 

Make the sauce
  1. Grease the insert of a 6-quart slow cooker with 1 tablespoon of the butter.
  2. Add the remaining 3 tablespoons butter, evaporated milk, whole milk, cream cheese, dry mustard, salt, and pepper.
  3. Cover and cook on LOW for 1 1/2 to 2 hours, stirring every 30 minutes, until the cream cheese has melted and the mixture is hot.
  4. Stir in the cheddar and Monterey Jack by handfuls.
  5. Cover and cook on LOW for 10 to 15 minutes, stirring once, until the cheese has melted and the sauce is smooth.
Cook and combine the pasta
  1. When the sauce is nearly ready, cook the macaroni in a large pot of boiling water according to the package directions until just al dente; drain.
  2. Stir the drained macaroni into the sauce.
  3. Cover and cook on LOW for 10 minutes, stirring once halfway through, until creamy and evenly coated.
  4. Serve promptly.

Notes

For the smoothest sauce, freshly shred the cheeses rather than using pre-shredded cheese. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy sauce may turn grainy. For a gluten-free variation, use gluten-free elbow macaroni.