Chicken & Meat

Slow Cooker Four Cheese Mac and Cheese .

The BEST MAC & CHEESE EVER!!!! No bubble. No pressure. Everything gets tossed right in. Indeed, even the uncooked noodles!!!


  • 1 pound medium elbow macaroni
  • 2 cups shredded sharp cheddar cheese, divided
  • 2 cups grated American cheese
  • 4 ounces cream cheese, cubed
  • 1/2 cup freshly grated Parmesan
  • 3 cups whole milk
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives


Place macaroni, 1 cup cheddar, American cheddar, cream cheddar and Parmesan into a 4-qt slow cooker.

Mix in milk, dissipated milk, Dijon, paprika and onion powder, ensuring the macaroni is lowered however much as could be expected; season with salt and pepper, to taste.

Cover and cook on low intensity for an hour and a half to 2 hours and 30 minutes, mixing consistently until delicate and creamy.* Uncover and mix in leftover 1 cup cheddar until dissolved, around 2-3 minutes. On the off chance that the combination is excessively thick, add more milk on a case by case basis.

Serve right away, decorated with chives, whenever wanted.

*A pristine 4-qt Crock-Pot was utilized for numerous recipe testing. Results and time can shift by brand, size and life span of your sluggish cooker.

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