Description
Slow Cooker Four Cheese Mac and Cheese: Creamy, cheesy, and comforting. Perfect for crowds. Includes four cheeses and easy slow cooker method.
Ingredients
Scale
- 16 oz (450g) elbow macaroni or cavatappi pasta
- 4 cups (960ml) whole milk
- 8 oz (225g) sharp cheddar cheese, freshly grated
- 8 oz (225g) Gruyère cheese, freshly grated
- 4 oz (115g) fontina cheese, freshly grated
- 4 oz (115g) Parmesan cheese, freshly grated
- 4 tablespoons (56g) unsalted butter, cubed
- 8 oz (225g) cream cheese, softened and cubed
- 1 teaspoon mustard powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare Your Ingredients Start by cooking your pasta in heavily salted water for exactly 2 minutes less than the package directions indicate. You want it quite al dente as it will continue cooking in the slow cooker. Drain thoroughly but don’t rinse—the starch helps the cheese sauce adhere. While the pasta cooks, grate all your cheeses by hand and set aside in a large bowl. Mix them together for even distribution of flavors.
- Step 2: Prepare Your Slow Cooker Generously butter the inside of your slow cooker to prevent sticking. This creates a more even cooking surface and makes cleanup much easier. Pour about ½ cup of milk into the bottom of the cooker to form a protective layer that prevents the pasta from sticking to the bottom.
- Step 3: Layer Your Ingredients Add half of your undercooked pasta to the slow cooker, spreading it evenly. Top with half of your mixed cheeses, half of the cream cheese cubes, and half of the butter cubes. Sprinkle with half of your seasonings (mustard powder, garlic powder, cayenne if using). Repeat these layers with remaining ingredients. Finally, pour the remaining milk over everything, making sure all pasta is submerged.
- Step 4: Cook to Perfection Cover and cook your ‘Slow Cooker Four Cheese Mac and Cheese’ on low for 1½ to 2 hours, stirring gently once halfway through. Watch carefully during the last 30 minutes—slow cookers vary significantly in temperature, and overcooking will result in mushy pasta. The dish is ready when the cheese is fully melted and the sauce looks creamy, not watery.
- Step 5: Final Touches For an extra-special finish, transfer your mac and cheese to a broiler-safe dish, sprinkle with a little extra Parmesan and breadcrumbs if desired, and broil for 2-3 minutes until golden and slightly crispy on top. Let stand for 10 minutes before serving to allow the sauce to thicken to the perfect consistency.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 500 calories per serving
- Sugar: 3 grams
- Sodium: 700 mg
- Fat: 30 grams
- Saturated Fat: 18 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 20 grams
- Cholesterol: 90 mg