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Creamy slow cooker mac and cheese

Slow Cooker Mac and Cheese

Creamy crockpot mac and cheese made with par cooked elbow macaroni, sharp cheddar, Gruyère, evaporated milk, sour cream and a touch of mayonnaise.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb elbow macaroni cooked 2 to 3 minutes less than package directions
  • 4 tbsp butter
Cheese Sauce
  • 1 can evaporated milk 12 oz
  • 1 cup whole milk plus more as needed
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp dry mustard
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cups sharp cheddar cheese freshly shredded
  • 1 cup Gruyère cheese freshly shredded

Method
 

  1. Cook the macaroni 2 to 3 minutes less than package directions and drain.
  2. Grease a 5 to 6 quart slow cooker. Add the pasta and butter and stir until melted.
  3. Stir in the evaporated milk, milk, sour cream, mayonnaise, mustard, paprika, salt and pepper.
  4. Stir in three quarters of the cheese and sprinkle the rest on top.
  5. Cover and cook on low for 2 to 2 1/2 hours, stirring once or twice after the first hour.
  6. Stir, loosen with warm milk if needed and serve.

Notes

Cook on low only. Shred cheese from a block for the smoothest sauce.