Rich Slow Cooker Four Cheese Mac and Cheese (Print Version)

Creamy Slow Cooker Four Cheese Mac and Cheese recipe. Effortless comfort food for busy days, packed with rich flavor. My family's favorite, minimal fuss!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 17 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pasta & Dairy Dream Team

01 - 1 lb elbow macaroni (uncooked)
02 - 4 cups whole milk
03 - 1 cup heavy cream
04 - 4 oz cream cheese, softened

→ The Cheese Galore

05 - 2 cups sharp cheddar cheese, freshly grated
06 - 1 cup Monterey Jack cheese, freshly grated
07 - 1 cup smoked Gouda cheese, freshly grated
08 - 1/2 cup Parmesan cheese, freshly grated

→ Flavor Foundations

09 - 1/4 cup unsalted butter, cubed
10 - 1 tsp Dijon mustard
11 - 1 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1 tsp salt (or to taste)
14 - 1/2 tsp black pepper (or to taste)

→ Finishing Touches (Optional)

15 - 1/2 tsp paprika, for garnish
16 - Fresh parsley or chives, chopped, for garnish

# Instructions:

01 - Okay, first thing's first: grab your elbow macaroni. Now, this is crucial—don't cook it! Just toss the dry pasta right into your trusty slow cooker. I know, it feels weird, but trust the process. Spread it out as best you can on the bottom. I usually give the slow cooker a quick spray with non-stick, just in case, because nothing's worse than stuck-on pasta. This step is honestly the easiest part, no boiling water, no draining, just dump and go!
02 - In a separate large bowl, whisk together the whole milk, heavy cream, and cream cheese until it's mostly smooth. Don't stress too much if there are still a few small lumps of cream cheese; they'll melt right into that glorious sauce. This is where the magic starts to happen, creating that luscious base for your Slow Cooker Four Cheese Mac and Cheese. I once tried to just dump it all in the slow cooker without whisking, and let's just say, it took a lot more stirring later, and the cream cheese didn't fully incorporate. Oops!
03 - Now, stir in your unsalted butter, Dijon mustard, garlic powder, onion powder, salt, and black pepper into that creamy liquid mixture. Give it a good whisk until everything is combined. This is where you're building those layers of savory goodness. I always take a little sniff at this stage; it already smells promising! Don't forget the Dijon; it really makes the cheese flavors sing without making it taste like mustard, promise. It’s one of those little chef tricks I picked up.
04 - Pour about half of your milk and cream mixture over the dry macaroni in the slow cooker. Then, sprinkle in about half of your grated sharp cheddar, Monterey Jack, smoked Gouda, and Parmesan cheeses. Give it a gentle stir to combine, making sure some cheese gets down into the pasta. Follow with the remaining milk mixture, then the rest of the cheeses. This layering helps ensure every bit of pasta gets coated in cheesy goodness for your Slow Cooker Four Cheese Mac and Cheese.
05 - Cover your slow cooker and cook on low for 2-3 hours, or on high for 1-1.5 hours. Now, this is important: stir it gently every 30-45 minutes. Seriously, don't skip the stirring! It prevents the pasta from sticking and helps the cheese melt evenly into that beautiful, bubbling sauce. I once got distracted and forgot to stir, and the bottom had a bit of a crust. Edible, sure, but not the creamy dream I was going for. You'll know it's ready when the pasta is tender and the sauce is thick and bubbly.
06 - Once the pasta is perfectly tender and the sauce is thick and gloriously cheesy, give it one last good stir. The aroma filling your kitchen will be incredible, I swear! If you like, sprinkle a little paprika on top for color, or even some fresh parsley. Let it sit, uncovered, for about 10-15 minutes to thicken up a bit more before serving. This allows the sauce to really cling to the pasta. Serve it warm, watch it disappear, and enjoy that pure comfort. This Slow Cooker Four Cheese Mac and Cheese is truly a winner!

# Notes:

01 - Always grate your own cheese for the best melt and texture; pre-shredded can make it grainy.
02 - Reheat leftovers gently on the stovetop with a splash of milk to restore creaminess.
03 - Try swapping in Gruyère or Fontina for a slightly different flavor profile if you're feeling adventurous.
04 - A sprinkle of fresh chives or a dash of hot sauce right before serving really elevates the dish.

# Equipment Needed:

01 - 6-quart or larger slow cooker
02 - large whisk
03 - large mixing bowl
04 - cheese grater

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 50g
Protein: 25g

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