Quick Recipe Version (TL;DR)
Quick Ingredients
- 16 oz (1 lb) elbow macaroni, uncooked
- 1 can (12 oz) evaporated milk
- 3 cups whole milk
- 4 tbsp unsalted butter, cubed
- 4 oz cream cheese, softened and cubed
- 4 cups (16 oz) sharp cheddar, freshly shredded, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dry mustard
- 1/4 tsp paprika (pinch cayenne optional)
Do This
- 1. Grease a 5- to 6-quart slow cooker.
- 2. Whisk evaporated milk, whole milk, butter, cream cheese, salt, pepper, dry mustard, and paprika until mostly smooth.
- 3. Add macaroni and 3 cups cheddar to the slow cooker; pour in milk mixture and stir well.
- 4. Cook on LOW for 2 hours, stirring once at 60 minutes.
- 5. Stir in remaining 1 cup cheddar, cover, and cook 15 minutes on LOW.
- 6. Turn off heat, rest 10 minutes, then stir and serve.
Why You’ll Love This Recipe
- Ultra-creamy, scoopable mac and cheese with zero stove babysitting.
- Evaporated milk and a touch of cream cheese keep the sauce silky and stable.
- Weeknight-simple: dump, stir, and let the slow cooker do the work.
- Foolproof for potlucks and holidays—stays saucy on warm.
Grocery List
- Produce: Fresh chives or scallions (optional)
- Dairy: Whole milk, evaporated milk, sharp cheddar block(s), cream cheese, unsalted butter
- Pantry: Elbow macaroni, kosher salt, black pepper, dry mustard, paprika, cayenne (optional), nonstick spray
Full Ingredients
Base Mac and Cheese
- 16 oz (1 lb) elbow macaroni, uncooked
- 1 can (12 oz/354 ml) evaporated milk
- 3 cups (720 ml) whole milk
- 4 tbsp (56 g) unsalted butter, cut into small pieces
- 4 oz (113 g) cream cheese, softened and cut into cubes
- 4 cups (16 oz/450 g) sharp cheddar cheese, freshly shredded, divided (3 cups to cook, 1 cup to finish)
Seasonings
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dry mustard powder
- 1/4 tsp sweet paprika
- Pinch cayenne pepper (optional, for subtle heat)
For Serving (Optional)
- 2 tbsp finely chopped fresh chives or thinly sliced scallions
- Extra paprika or black pepper for dusting
- Hot sauce, to taste
Step-by-Step Instructions
Step 1: Prep the slow cooker
Grease the insert of a 5- to 6-quart slow cooker with nonstick spray or a thin smear of butter. This prevents sticking and keeps the sauce silky along the edges.
Step 2: Whisk the creamy base
In a large bowl, whisk together the evaporated milk, whole milk, butter, cream cheese, salt, pepper, dry mustard, paprika, and cayenne (if using). Whisk until mostly smooth. Small cream cheese speckles are fine—they will melt during cooking.
Step 3: Load the slow cooker
Add the uncooked elbow macaroni and 3 cups of the shredded cheddar to the slow cooker. Pour the milk mixture over everything and stir very well, ensuring all pasta is submerged and coated. Level the surface so it cooks evenly.
Step 4: Cook low and slow
Cover and cook on LOW for 60 minutes. Lift the lid, stir thoroughly—scrape the corners and bottom—then re-cover and continue cooking on LOW for another 60 minutes (2 hours total at this point). Keep the lid on between stirs to retain heat.
Step 5: Finish with more cheddar
Stir in the remaining 1 cup cheddar. Re-cover and cook for 15 minutes on LOW. The sauce will emulsify and become glossy and spoonable.
Step 6: Rest and thicken
Turn the slow cooker off. Let the mac and cheese rest for 10 minutes, covered. This quick pause allows the starches to set slightly so the sauce clings to the elbows. Stir again and taste; adjust salt and pepper as needed.
Step 7: Garnish and serve
Scoop into warm bowls. Sprinkle with chives or scallions and a whisper of paprika or fresh black pepper. Add a few drops of hot sauce if you like a gentle kick. Serve right away while luxuriously creamy.
Pro Tips
- Shred your own cheddar from blocks. Pre-shredded cheeses contain anti-caking agents that can make sauces grainy.
- Do not switch to HIGH. The dairy can curdle and the pasta can overcook. LOW keeps everything ultra-creamy.
- Reserve some cheese for the end. Stirring in the final cup at the finish gives a glossy, velvety sauce.
- Keep the lid closed. Every peek releases heat and adds minutes to the cook time.
- Use whole milk and evaporated milk. The combo resists splitting and delivers that classic, clingy sauce.
Variations
- Extra-cheesy blend: Swap 1 cup of the cheddar for Gruyère or Colby Jack for a slightly different melt and flavor.
- Smoky bacon-jalapeño: Stir in 6 slices cooked, crumbled bacon and 1 finely chopped, seeded jalapeño during the final 15 minutes.
- Broccoli mac: Fold in 2 cups small steamed broccoli florets with the final cup of cheddar.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave at 50% power, stirring every 30 seconds; add 1–2 tbsp milk per cup of mac and cheese to loosen. To keep warm for serving, use the slow cooker’s WARM setting for up to 1 hour, stirring occasionally. Freezing is not recommended (the pasta can turn mushy). For make-ahead prep, shred the cheese and measure the dry ingredients up to 2 days in advance; assemble and cook day-of.
Nutrition (per serving)
Approx. 660 calories; 33 g fat; 48 g carbohydrates; 28 g protein; 760 mg sodium. Values are estimates and will vary with ingredient brands and portion sizes.
