Big Batch Slow Cooker Mac and Cheese
Big Batch Slow Cooker Mac and Cheese is rich, creamy, and cheesy. It is made with tender elbow macaroni and delicious melted cheese. Cream cheese and milk create a smooth, velvety sauce. The slow cooker makes preparation convenient and simple. This recipe is perfect for holidays, potlucks, and large gatherings. Serve warm for a comforting homemade meal everyone will enjoy.
Ingredients
- Elbow macaroni 2 pounds
- Sharp cheddar cheese, shredded 4 cups
- Monterey Jack cheese, shredded 2 cups
- Cream cheese, softened 8oz
- Whole milk 4 cups
- Evaporated milk 2 cans (12 oz each)
- Unsalted butter ½ cup
- Sour cream 1 cup
- Garlic powder 1 teaspoon
- Onion powder 1 teaspoon
- Paprika ½ teaspoon
- Black pepper ½ teaspoon
- Mustard powder ½ teaspoon
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for approximately 2–3 minutes less than the package instructions for al dente pasta.Drain the macaroni thoroughly. Do not overcook it because the pasta will continue cooking in the slow cooker.
- Lightly grease the inside of a large 7–8-quart slow cooker with butter or nonstick cooking spray. This helps prevent the cheese mixture from sticking.
- Add the whole milk, evaporated milk, softened cream cheese, sour cream, and melted butter to a large mixing bowl.Whisk until the mixture becomes smooth and creamy.
- Add garlic powder, onion powder, paprika, mustard powder, salt, and black pepper. Stir well to distribute the seasonings evenly.
- Place the drained macaroni into the prepared slow cooker. Pour the creamy milk mixture over the pasta.Add the shredded cheddar and Monterey Jack cheese. Stir gently until everything is evenly combined.
- Cover with the lid and cook on LOW for approximately 1½–2½ hours, stirring every 30–40 minutes.Cooking times vary depending on the slow cooker. Check the pasta regularly to prevent overcooking and dryness.
- Once the cheese has melted and the sauce becomes smooth, gently stir everything together.If the sauce is too thick, add a little warm milk until you reach your preferred consistency.
- Turn the slow cooker to WARM once the mac and cheese is ready. Garnish with extra shredded cheddar, paprika, or chopped parsley.Serve immediately while warm and creamy!
Notes
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Pasta Choice: Elbow macaroni is the traditional choice, but small shells and cavatappi also work well.
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Cheese Selection: Sharp cheddar provides a delicious, classic cheesy flavor.
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Freshly Shredded Cheese: Freshly grated cheese generally melts more smoothly than pre-shredded cheese.
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Avoid Overcooking: Check the pasta regularly because slow cookers vary in temperature.
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Cream Cheese: Softened cream cheese helps create a rich and creamy sauce.
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Milk Adjustment: Add warm milk if the sauce becomes too thick.
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Slow Cooker Size: A 7–8-quart slow cooker is recommended for this large batch.
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Food Safety: Keep the finished dish at 140°F (60°C) or above when holding hot. Refrigerate leftovers within two hours.