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Crock-Pot® Slow Cooker Mac and Cheese that you can make by just dumping all the ingredients right in! This is a raw uncooked noodles recipe too! Great comforting fall recipe for entertaining.
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Slow Cooker Mac and Cheese

Author: Courtney

Ingredients

  • 16 oz cavatappi or elbow macaroni, uncooked
  • 2 1/2 cups whole milk 590 ml
  • 1 can evaporated milk 375 ml
  • 2 tablespoons butter melted
  • 1/2 tablespoon Dijon mustard 7 g
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper
  • 2 1/2 cups sharp cheddar cheese shredded, 280 g
  • 1 1/2 to 2 cups American cheese chopped, 170 to 225 g
  • 1 cup Colby Jack cheese shredded, 110 g

Instructions

  • Lightly grease the slow cooker insert.
  • In a large bowl, whisk together milk, evaporated milk, melted butter, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until smooth.
  • Stir in the uncooked pasta until fully coated.
  • Add the cheddar, American, and Colby Jack cheeses on top without stirring.
  • Cover and cook on LOW for 2 hours, stirring once halfway through.
  • When the pasta is tender and sauce creamy, stir well.
  • Switch the slow cooker to WARM and let rest for 10 to 15 minutes before serving.

Notes

Substitutions: Use Monterey Jack or Gruyere for Colby Jack or add a pinch of cayenne for spice.
Storage: Store up to 4 days in the fridge or 2 months in the freezer.
Reheat: Warm gently with a splash of milk for best texture.