Slow cooker mac and cheese

Slow cooker mac and cheese

4.50 from 10 votes
Course Main Course, Side Dish
Cuisine American, slow cooker
Servings 6


  • 400 g dry macaroni pasta
  • 80 g butter melted
  • 2 tins evaporated milk 800 ml
  • 150 ml cream optional, replace with vegetable stock if preferred
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tsp mustard optional
  • 300 g cheddar cheese grated
  • Salt and Freshly ground black pepper


  • Place in a slow cooker bowl the melted butter, evaporated milk, cream, onion, garlic, mustard and grated cheese. Season with salt and pepper and stir once or twice.
  • Add the dry macaroni pasta and again stir well to ensure the pasta are well combined.
  • Place in the slow cooker over low setting and cook with the lid on for 60 minutes.
  • Stir once to check the doneness of the pasta and place the lid back to cook for a further 15-20 minutes until the pasta are cooked to your liking. (Depending on your slow cooker it might take an extra 30 minutes!)
  • Serve immediately!
Keyword cheese, Kevin Dundon, mac&cheese, pasta, slow cooker

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