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A bowl of slow cooker mac and cheese.
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5 from 9 votes

Slow Cooker Mac and Cheese

The ultimate in comfort food, this easy slow cooker mac and cheese recipe is creamy, cheesy, and luxuriously indulgent!
Course Pasta
Cuisine British
Keyword crockpot mac and cheese, slow cooker mac and cheese, slow cooker macaroni cheese
Prep Time 5 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 838kcal
Author Beth Sachs

Ingredients

  • 250 g Macaroni
  • 400 g Evaporated Milk
  • 200 ml Milk
  • 100 g Cream Cheese
  • 50 g Butter cubed
  • 1 teaspoon Marmite
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Granules
  • ¼ teaspoon Sea Salt
  • 200 g Cheddar Cheese grated (I find extra mature cheddar is best for flavour)
  • 75 g Parmesan grated

Instructions

  • Place the dry macaroni in the bottom of your slow cooker basin.
  • Pour over the evaporated milk and milk and give it a stir.
  • Mix in the cream cheese.
  • Add the cubed butter, marmite, dijon mustard, smoked paprika, garlic granules and salt.
  • Add the grated cheddar and Parmesan and mix thoroughly.
  • Cook on a low heat for 1.5 hours. Take off the lid and give it a good stir until the sauce comes together. Replace the lid and cook for a further 5 minutes, or until the pasta is cooked.

Notes

Top Tips:
  • Don't use pre-packaged grated cheese for this recipe. Pre-packaged grated cheese is usually coated in anti-caking agents which may have an effect on the texture of the cheese sauce.
  • Make sure all ingredients are at room temperature before starting the recipe. I take the dairy ingredients out of the fridge about 30 minutes beforehand.
  • Don’t keep opening the slow cooker lid to check on the pasta. It lets the steam and moisture escape which is actually helping to keep the pasta from drying out.
💡 Pro Tip - All slow cookers and crockpots run slightly differently. I recommend cooking the dish on a low setting for 1.5 hours as directed in the recipe, but if you find the pasta isn't quite cooked, extend the cooking time, checking the dish every ten minutes. If you leave it too long there is a danger the pasta will turn mushy!
 
Storage:
Slow cooker macaroni cheese is best eaten fresh as soon as it's made! However, leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
💡 Pro Tip - I recommend reheating it gradually in the microwave, stirring the pasta regularly during cooking, whilst adding a tablespoon of milk to prevent it from drying out. The texture may be altered slightly by doing this, but it will still taste great!
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Slow Cooker Mac and Cheese
Amount per Serving
Calories
838
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
25
g
156
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
127
mg
42
%
Sodium
 
1028
mg
45
%
Potassium
 
672
mg
19
%
Carbohydrates
 
66
g
22
%
Fiber
 
2
g
8
%
Sugar
 
16
g
18
%
Protein
 
40
g
80
%
Vitamin A
 
1557
IU
31
%
Vitamin C
 
2
mg
2
%
Calcium
 
956
mg
96
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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