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Slow Cooker Mac and Cheese
Slow Cooker Mac and Cheese
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Prep Time:
5 minutes
Total Time:
5 minutes
Easy creamy mac and cheese made effortlessly in a slow cooker for perfect texture every time.
Ingredients:
  • 1 pound cavatappi pasta (or fusilli)
  • 2 (12-ounce) cans evaporated milk
  • 2 cups whole milk
  • 4 ounces cream cheese
  • 3 cups (12 ounces) cheddar cheese, shredded
  • 2 cups (8 ounces) Monterey jack cheese, shredded
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried mustard powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • DAD ADD: Crispy Bacon Topper
  • 4 strips bacon, chopped
  • 1 cup breadcrumbs
  • 1/2 teaspoon red pepper flakes (optional)
Instructions:
  • In the slow cooker, mix together all macaroni and cheese ingredients, reserving one cup of cheddar cheese for topping later. Stir thoroughly to combine.
  • Simmer on low heat, covered, for 90 minutes.
  • Prepare the Crispy Bacon Topper as the mac and cheese cooks by slowly cooking chopped bacon in a skillet until very crispy and the fat is rendered, about 8 to 10 minutes. Stir occasionally for even cooking. Remove the crispy bacon and set aside. Stir breadcrumbs and red pepper flakes into the bacon fat and cook over low heat until breadcrumbs are toasted, about 3 minutes, stirring frequently. If needed, add a tablespoon of olive oil if the breadcrumbs are dry. Finely chop the bacon and mix into the toasted breadcrumbs. Refrigerate for up to a week.
  • After 90 minutes, gently stir the pasta in the slow cooker to ensure all noodles are covered with sauce. Cover and cook for an additional 30 minutes on low heat.
  • Continue cooking the mac and cheese: After 2 hours, stir the mac and cheese to ensure a loose and creamy texture. If it appears too dry or the cheese is clumping, add 1/2 cup of liquid (milk, stock, or water) and stir until creamy. Adjust with up to 2 more cups of liquid if needed, and cook for an additional 30 minutes as necessary. Stir and taste for perfect doneness.
  • Sprinkle in the reserved cheddar cheese: Add the cup of cheddar cheese to the cooked pasta and sauce for an extra cheesy finish.
  • Serve the mac and cheese with a crispy bacon topper and steamed veggies or a side salad. If skipping the bacon, check for seasoning with salt and freshly cracked black pepper. To reheat leftover mac and cheese, add water to a pot, heat until steaming, then mix in the cold mac and cheese until warm and creamy. Avoid using the microwave to prevent gummy pasta; the stovetop method takes just a few minutes and is well worth it. Enjoy the delicious mac and cheese!

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