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4.84 from 25 votes

Slow Cooker Mac and Cheese Recipe

This Crock Pot Mac and Cheese is ultra rich and creamy thanks to FOUR kinds of cheese: Asiago, Sharp Cheddar, Monterey Jack, and Gouda! Bonus: the noodles cook directly in the sauce which saves time and dishes!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Pasta, Side Dish
Cuisine: American
Keyword: crockpot, easy, holiday side dish
Servings: 12 people
Calories: 392kcal
Author: Jennifer Debth

Equipment

Ingredients

  • 1 (16 oz) box macaroni uncooked
  • 1 cup broth chicken or vegetable
  • 1 cup half and half
  • 2 (12 oz) cans evaporated milk
  • 1 teaspoon salt more or less to taste
  • 1/4 teaspoon black pepper more or less to taste
  • 1/2 cup shredded Asiago approx. 2 oz
  • 1 cup Monterey Jack Cheese shredded (approx. 4 oz)
  • 1 cup Sharp Cheddar Cheese shredded (approx. 4 oz)
  • 1 cup Gouda Cheese shredded (approx. 4 oz)
US Customary - Metric

Instructions

  • Grease crockpot with cooking spray and combine uncooked macaroni, broth, half and half, milk, salt, and black pepper in crockpot.
  • In a separate bowl, combine all the shredded cheese.
  • Set aside 1/2 cup of the cheese in a smaller bowl and pour the rest into the crockpot.
  • Stir to combine.
  • Cover and cook on LOW 2 hours.
  • Stir, top with the additional 1/2 cup cheese and cook an additional 30 minutes (covered).
  • Serve immediately!
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Notes

Be sure to add the macaroni uncooked, or your mac and cheese will turn out soupy.

Nutrition

Calories: 392kcal | Carbohydrates: 36g | Protein: 20g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 654mg | Potassium: 323mg | Fiber: 1g | Sugar: 7g | Vitamin A: 540IU | Vitamin C: 1.2mg | Calcium: 480mg | Iron: 0.8mg