Description
This Slow Cooker Mac and Cheese is a creamy, cheesy comfort food classic made effortlessly in a crock pot. Tender cavatappi pasta is cooked to perfection and combined with a rich blend of cheddar and American cheeses, butter, and flavorful seasonings. Ready in under two and a half hours, this dish is the ultimate easy weeknight meal or party favorite.
Ingredients
Units
Scale
Pasta and Dairy
- 1 lb cavatappi pasta (or other corkscrew shaped pasta)
- 1/4 cup butter (cut into cubes)
- 1 12 ounce can evaporated milk
- 1 1/2 cups half and half
- 4 cups shredded cheddar cheese
- 1/2 lb block orange American cheese (cut into cubes, 8 ounces)
Seasonings and Garnish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- cooking spray
- 2 teaspoons chopped parsley (optional garnish)
Instructions
- Cook the Pasta: Boil the cavatappi pasta for 2 minutes less than the package instructions indicate to ensure the noodles are slightly undercooked, allowing them to finish cooking in the slow cooker without becoming mushy.
- Prepare the Slow Cooker: Spray a 4 or 6 quart slow cooker with cooking spray to prevent sticking. Place the drained pasta in the slow cooker and add the butter cubes. Stir well to coat the noodles evenly with the butter.
- Add Dairy and Seasonings: Pour in the evaporated milk and half and half. Add both the shredded cheddar and cubed American cheeses. Sprinkle in salt, pepper, onion powder, and paprika. Stir thoroughly until all ingredients are well combined.
- Cook on Low: Cover the slow cooker and cook on the LOW setting for 1 hour and 30 minutes to 2 hours. Stir the mixture every 30 minutes to encourage even melting of the cheese and prevent the pasta from sticking to the sides or bottom.
- Finish and Serve: At the end of cooking, stir the mac and cheese until a smooth, creamy sauce coats the noodles evenly. Garnish with chopped parsley if desired and serve warm.
Notes
- Using two types of cheese – cheddar for sharpness and American for creaminess – gives the dish a rich, velvety texture.
- Be sure to undercook the pasta slightly before adding to the slow cooker to avoid overcooked, mushy noodles.
- If you prefer a thicker sauce, reduce the amount of half and half slightly or cook with the lid off for the last 10 minutes.
- For extra flavor, add a teaspoon of mustard powder or a dash of hot sauce before cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 571 kcal
- Sugar: 10 g
- Sodium: 912 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 88 mg
