Slow Cooker Creamy Macaroni and Cheese

1 comment

Slow Cooker Creamy Macaroni and Cheese

Recipe by Julia Pacheco
Course: Main, DinnerCuisine: AmericanDifficulty: Easy


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Cooking time


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  • 1 lb elbow pasta

  • 1 cup Monterey Jack cheese, freshly shredded (see notes)

  • 3 1/2 cups sharp cheddar cheese, freshly shredded (see notes)

  • 12oz can evaporated milk

  • 2 1/2 cups regular whole milk

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1/2 tsp ground mustard

  • 1/4 tsp garlic powder

  • 1/4 cup butter, sliced


  • Place dry uncooked pasta in a strainer and rinse well under cold water for a minute. Drain pasta and set to the side.
  • Generously spray slow cooker with non-stick spray. Place the rinsed uncooked pasta into the bottom of the slow cooker next add in, Monterey jack cheese, 3 cups of the sharp cheddar cheese, evaporated milk, whole milk, and seasonings. Stir well and make sure the noodles are covered by the milks.
  • Put slices of butter on the top of the macaroni and cheese mixture. Place the lid on top.
  • Cook on LOW for 1.5-2 hours (stirring every 30 minutes to ensure everything cooks evenly) keep in mind every slow cooker heats differently so yours might need more time or less to cook the pasta just keep checking for doneness.
  • Once pasta is tender sprinkle the remaining 1/2 cup of sharp cheddar cheese on top, place the lid back on the slow cooker and let the cheese melt. Once melted Enjoy!

Recipe Video


  • You NEED to shred the cheese yourself for this recipe. Do not use pre packaged bagged cheese or the texture of this macaroni and cheese will be off.

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One Comment

  1. Super simple! Tastes good but it’s very very saucy and sweet. Feels like the noodles are swimming in liquid.

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