Slow Cooker Macaroni and Cheese
Three Cheese Slow Cooker Macaroni and Cheese is super creamy, cheesy, and slightly spicy! It comes together in 5 minutes, and it’s perfect for meal prep!
- 1 lbs Pasta (elbow, bowtie, cavatappi) uncooked
- 4 tbsp Butter cut into 1-tbsp pieces
- 4 oz Cream Cheese cut into 1-oz pieces
- 1 tsp Salt
- 1/2 tsp Cayenne Pepper
- 3 cups Milk
- 1/2 cup Heavy Cream
- 2 cups Sharp Cheddar Cheese freshly grated
- 1 cup Pepper Jack cheese freshly grated
Spray the inside of a 6 quart slow cooker with cooking spray, or line slow cooker with a protective liner.
Add pasta, milk, heavy cream, salt and cayenne pepper to the slow cooker, and mix until the pasta is coated in liquid. Distribute the butter and cream cheese on top of the pasta and stir once more to incorporate all the ingredients. Smooth pasta down into an even layer.
Cook pasta for 30 minutes, stir pasta, and continue cooking for an additional 30 minutes. Check pasta for doneness (pasta should be very al dente but not crunchy). If pasta is not softened enough, cook pasta in additional 20 minute increments.
Once the pasta is done, add cheddar cheese and pepper jack cheese to the slow cooker and stir to combine. Cover the mac and cheese and cook for 10 more minutes, until the cheese is melted and it comes together to create a creamy cheese sauce. The sauce will continue to thicken as it cools.
Estimated Nutrition (per serving): Fat 29 g, Carbohydrate 25 g, Dietary Fiber 1 g, Protein 15 g, Sodium 513 mg
*Cooking time will depend on type of pasta used.
**For a non-spicy version, substitute Monterey Jack cheese for the pepper jack cheese and/or leave out the cayenne pepper.
***Add additional milk to thin the sauce or before storing leftovers.
–Recipe adapted from The Slow Roasted Italian.