Prep: 20 MINS | Cook: 2 HRS 35 MINS | Total: 2 HRS 55 MINS | Yield: 8 SERVINGS
This is the best Mac and cheese you’ll ever make! It’s a no-boil, no-stress recipe to whip up your kid’s favorite dish! Simply put everything in your slow cooker and set it to cook. Even the uncooked noodles are thrown in the slow cooker!
My kids are obsessed with this slow cooker, four-cheese mac and cheese! I know this will be a huge hit when I first made it. This four-cheese mac and cheese instantly become part of our menu list! It’s insanely easy to whip up and guarantee the best mac and cheese ever! It’s creamy, super cheesy, and a must-try. Stir the mac and cheese halfway, throw in more cheese, then serve.
3 c. whole milk
2 c. grated American cheese
2 c. shredded sharp cheddar cheese, divided
4 oz. cream cheese, cubed
½ c. freshly grated Parmesan
1 12-oz. can of evaporated milk
2 tsp Dijon mustard
1 lb. medium elbow macaroni
½ tsp paprika
½ tsp onion powder
2 tbsp chopped fresh chives
Kosher salt and freshly ground black pepper, to taste
HOW TO MAKE SLOW COOKER FOUR CHEESE MAC AND CHEESE
Step 1: Into a 4-quart slow cooker, add the macaroni, 1 c. cheddar cheese, American cheese, cream cheese, and Parmesan.
Step 2: Add the milk, evaporated milk, Dijon, paprika, and onion powder. Mix well, and ensure that macaroni is submerged into the mixture. To taste, season with salt and pepper.
Step 3: Cover with the lid and set to cook for 90 minutes to 2 hours and 30 minutes on low heat, stirring every hour until the macaroni is tender and the mixture is creamy. Remove the cover and whisk in the rest of the 1 c. cheddar cheese. Cook for another 2 to 3 minutes until the cheese has melted. You can add extra milk if the mixture turned out too thick.
Step 4: Serve the four cheese mac and cheese right away garnished with some chives. Enjoy!
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