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Slow Cooker Four Cheese Mac and Cheese

Prep Time:

20 Minutes

Cook Time:

2 hours 35 Minutes


10 Servings



About the Recipe

Am I the only one with Thanksgiving on my mind already? No, right?


  • 1 pound medium elbow macaroni

  • 2 cups shredded sharp cheddar cheese, divided

  • 2 cups grated American cheese

  • 4 ounces cream cheese, cubed

  • 1/2 cup freshly grated Parmesan

  • 3 cups whole milk

  • 1 (12-ounce) can evaporated milk

  • 2 teaspoons Dijon mustard

  • 1/2 teaspoon paprika

  • 1/2 teaspoon onion powder

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh chives


  1. Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker.

  2. Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as possible; season with salt and pepper, to taste.

  1. Cover and cook on low heat for 90 minutes to 2 hours and 30 minutes, stirring every hour until tender and creamy.* Uncover and stir in remaining 1 cup cheddar cheese until melted, about 2-3 minutes. If the mixture is too thick, add more milk as needed.

  2. Serve immediately, garnished with chives, if desired. Recipe and Photo Credit: Slow Cooker Four Cheese Mac and Cheese - Damn Delicious

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