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Homestyle Slow Cooker Mac and Cheese
Daniel Hayes

Homestyle Slow Cooker Mac and Cheese

Creamy homestyle slow cooker mac and cheese with tender pasta in a rich sauce featuring sharp cheddar, American cheese, and a secret touch of dry mustard for classic tangy flavor. Just 10 minutes prep for nostalgic comfort food.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz uncooked elbow macaroni
  • 4 cups whole milk
  • 12 oz can evaporated milk
  • 0.5 cup unsalted butter, cubed
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp dry mustard powder
  • 0.5 tsp paprika
  • 3 cups freshly shredded sharp cheddar cheese
  • 8 oz American cheese, cubed

Equipment

  • Slow Cooker 6-quart or larger
  • Measuring cups and spoons
  • Wooden Spoon or Spatula for gentle stirring

Method
 

  1. Spray a 6-quart or larger slow cooker insert with cooking spray or lightly grease with butter.
  2. Add uncooked elbow macaroni, whole milk, evaporated milk, cubed butter, salt, black pepper, garlic powder, dry mustard powder, and paprika.
  3. Stir thoroughly to combine seasonings.
  4. Cover and cook on LOW for 2 hours.
  5. Stir well. Pasta should be tender.
  6. Add shredded sharp cheddar and cubed American cheese. Stir until completely melted and silky.
  7. Sprinkle extra ½ cup cheddar on top if desired.
  8. Cover and cook on LOW for 30 more minutes until bubbly.
  9. Serve hot. Optional garnish with paprika or parsley.

Notes

Use freshly shredded cheddar and cube the American cheese for the smoothest texture. The dry mustard powder is the homestyle secret—don’t skip it. Check at 90 minutes if your slow cooker runs hot.