Creamy Slow Cooker Mac Cheese (Printable Version)

Classic comfort dish with rich cheddar, tender macaroni, and smooth cream, all made simply in the slow cooker.

# What You'll Need:

→ Base

01 - 2 cups uncooked elbow macaroni
02 - 4 cups shredded sharp cheddar cheese
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 1/2 cup cream cheese, softened
06 - 1/4 cup unsalted butter, melted

→ Seasonings

07 - 1 teaspoon mustard powder
08 - 1/2 teaspoon garlic powder
09 - Salt, to taste
10 - Black pepper, to taste
11 - Paprika, for garnish (optional)

# Directions:

01 - Coat the insert of a slow cooker with non-stick spray to prevent sticking.
02 - Transfer uncooked elbow macaroni, milk, heavy cream, melted unsalted butter, softened cream cheese, mustard powder, garlic powder, salt, and black pepper into the slow cooker. Stir thoroughly to blend the mixture.
03 - Secure the lid and cook on low heat for 2 to 3 hours, stirring every 30 minutes to ensure even cooking.
04 - Once macaroni is tender, add shredded sharp cheddar cheese and stir until the cheese is fully melted and a creamy consistency forms.
05 - Serve immediately while hot, garnished with paprika if desired.

# Additional Tips::

01 -
  • Uses only simple fridge and pantry staples so you can throw it together anytime
  • No boiling pasta water means far less cleanup and effort
  • Stays creamy even after reheating perfect for leftovers or potlucks
  • You control the cheese blend for custom flavor
02 -
  • High in protein and calcium comforting and filling
  • Freezes beautifully so you can meal prep or save for later
  • Tastes even better on day two as flavors meld
03 -
  • Do not skip stirring every 30 minutes This keeps the noodles silky not sticky and ensures even cooking
  • Buy blocks of cheese and shred your own for the creamiest sauce Pre-shredded cheese has added starch and never melts quite as well
  • Make it your own by playing with mix-ins and spices Once you master the creamy base it is a blank canvas for creativity

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