Creamy Slow Cooker Four Cheese Mac and Cheese (Print Version)

Slow Cooker Four Cheese Mac and Cheese: My secret for creamy, easy comfort food! Perfect for busy weeknights, your family will adore this cheesy dish.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 17 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Pasta & Dairy Base

01 - 1 lb elbow macaroni, cooked al dente and drained
02 - 4 cups whole milk
03 - 1 cup heavy cream
04 - 8 oz cream cheese, softened
05 - 1/4 cup unsalted butter

→ Rich Cheese Blend

06 - 2 cups shredded sharp cheddar cheese (freshly grated is best!)
07 - 2 cups shredded Monterey Jack cheese (freshly grated)
08 - 1 cup shredded smoked Gouda cheese (freshly grated)
09 - 1/2 cup grated Parmesan cheese

→ Flavor Boosters

10 - 1 tsp dry mustard powder
11 - 1 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1 tsp salt (or to taste)
14 - 1/2 tsp freshly ground black pepper (or to taste)

→ Finishing Touches

15 - 2 tbsp fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, get that elbow macaroni cooking! Boil it according to package directions, but aim for just al dente—a minute or two less than you normally would. This is where I always remind myself not to overcook it, because it's going to finish cooking in the slow cooker, and we want tender, not mushy, pasta. Drain it really well and set it aside. You want it mostly dry, so it doesn't water down our amazing cheese sauce. I usually give it a quick rinse with cold water to stop the cooking, too.
02 - Now for the good stuff! In a large saucepan over medium heat, melt your butter. Once it's shimmering, whisk in the whole milk and heavy cream. Bring this mixture to a gentle simmer, just until you see little bubbles around the edges. This step is crucial for getting a smooth sauce later on. I always watch it carefully here, because nobody wants scorched milk! Keep whisking, and let those dairy components get nice and warm, ready to welcome the cheese.
03 - Reduce the heat to low, then add the cream cheese, mustard powder, garlic powder, onion powder, salt, and black pepper. Whisk constantly until the cream cheese is fully melted and the mixture is smooth – no lumps allowed! This is where the magic starts to happen, and you can really smell those savory notes coming through. It's a bit of an arm workout, but so worth it for that silky base. Don't rush this part; patience is a virtue, especially with cheese!
04 - Now, slowly add your shredded sharp cheddar, Monterey Jack, smoked Gouda, and Parmesan cheeses, a handful at a time. Whisk continuously until each addition is fully melted and incorporated before adding more. This prevents the cheese from clumping up and ensures a perfectly smooth, velvety sauce. I usually take my time here, making sure every strand of cheese gets hugged by the warm cream. The aroma in the kitchen at this point? Oh my goodness, it’s incredible!
05 - Once your glorious cheese sauce is smooth and all the cheese has melted, gently pour it over the cooked and drained macaroni in your slow cooker. Give it a really good stir to ensure every single piece of pasta is coated in that luscious, cheesy goodness. This is where I sometimes make a bit of a mess, but it’s a happy mess! Make sure to scrape down the sides of the pot to get every last bit of that amazing sauce. You want even distribution for ultimate cheesy perfection.
06 - Cover your slow cooker and cook on low for 2-2.5 hours, or until the macaroni is perfectly tender and the sauce is bubbly and thickened. Give it a gentle stir about halfway through to prevent sticking and ensure even cooking. The first time, I forgot to stir, and I had a slight crust at the bottom, but honestly, it was still delicious! The key is that low and slow heat, letting all those flavors meld together. When it's done, it should look and smell like the most comforting thing you've ever seen. Garnish with fresh parsley if you're feeling fancy, and serve immediately!

# Notes:

01 - Don't skip the cream cheese; it's my secret for that extra velvety texture, I learned that the hard way when I tried to cut corners once.
02 - Leftovers keep really well in an airtight container for 3-4 days in the fridge, but I always add a splash of milk when reheating on the stovetop to bring back that creamy magic.
03 - If you don't have Gouda, a sharp white cheddar or even a fontina would work beautifully; I've used both in a pinch and still got happy sighs from the family, though the flavor profile shifts a bit.
04 - A little sprinkle of fresh parsley at the end really brightens up the dish visually and adds a fresh counterpoint to all that richness, honestly, it just makes it feel special.

# Tools You'll Need:

01 - 6-quart slow cooker
02 - large saucepan
03 - whisk
04 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 38g
Protein: 25g

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