Slow Cooker Mac and Cheese

Seriously creamy, seriously cheesy, and seriously delicious! Sharp cheddar and an earthy gruyère cheese bring a beautiful depth of flavor to slow cooker mac and cheese.

Course Side Dish

Cuisine American

Keyword slow cooker mac and cheese

Prep Time 10

Cook Time 2

Total Time 2 10

Servings Servings

Calories 538kcal

Author Tanya

Ingredients

12 ounce Block sharp cheddar cheese
4 ounces Block Gruyère cheese
16 ounce Elbow noodles rinsed and drained
2 1/2 cups Whole milk
12 ounce Evaporated milk
4 tablespoons Unsalted butter
1 teaspoon Seasoned salt
1/2 teaspoon Black pepper

Instructions

Shred sharp cheddar cheese and Gruyère cheese. Set aside.
Add elbow noodles, whole milk, evaporated milk, unsalted butter, seasoned salt, and black pepper in the insert of a 6-quart slow cooker. Stir to combine. Sprinkle the shredded cheese on top.
Cover and cook low heat for 1 hour. After 1 hour, stir the mixture. Cover and cook for an additional 40-50 minutes, until the noodles are softened.
Switch the slow cooker to high heat and cook for an additional 10 minutes, covered, to thicken the sauce.
Serve immediately or switch the slow cooker to warm to keep the mac and cheese warm.

Notes

Slow cooking times may vary. Cook the noodles until they are al dente.
The brand of cheese matters for a smooth cheese sauce. I used the Tillamook sharp cheddar and Boar’s Head Gruyère. It’s best to use block cheese and shred it yourself for best results.
The cheese sauce will thicken as it stands. If you need to thin it out, add a little more milk and stir.

Nutrition