Description
This Slow Cooker Mac and Cheese combines tender cavatappi pasta with a rich blend of cheddar and American cheeses, infused with subtle seasonings for a creamy, comforting dish that’s easy to prepare in your crock pot. Perfectly cooked low and slow, it’s the ultimate cheesy comfort food ideal for family dinners or potlucks.
Ingredients
Units
Scale
Pasta and Butter
- 1 lb cavatappi pasta (or other corkscrew shaped pasta)
- 1/4 cup butter (cut into cubes)
Dairy and Cheese
- 1 12 ounce can evaporated milk
- 1 1/2 cups half and half
- 4 cups shredded cheddar cheese
- 1/2 lb block of orange American cheese (cut into cubes, 8 ounces)
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
Other
- Cooking spray
- 2 teaspoons chopped parsley (optional garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the cavatappi pasta for 2 minutes less than the package instructions, ensuring it remains slightly undercooked for slow cooker finishing.
- Prepare Slow Cooker: Spray the inside of a 4 to 6 quart slow cooker with cooking spray to prevent sticking. Transfer the drained pasta into the slow cooker and add the cubed butter, stirring until the noodles are evenly coated.
- Add Dairy and Seasonings: Pour in the evaporated milk and half and half, then add the shredded cheddar cheese, cubed American cheese, salt, pepper, onion powder, and paprika. Stir together until all ingredients are well combined.
- Slow Cook: Cover the slow cooker and cook on the LOW setting for 1 hour and 30 minutes to 2 hours, stirring every 30 minutes to ensure the cheese melts evenly and the sauce stays creamy.
- Finish and Serve: After cooking, stir the mac and cheese thoroughly until a smooth, creamy sauce coats the pasta. Garnish with chopped parsley if desired, and serve warm.
Notes
- Using two types of cheese creates a balanced flavor and creamy texture; feel free to swap American cheese with Velveeta or another processed cheese for similar results.
- Do not overcook the pasta initially as it will continue cooking in the slow cooker, preventing mushy noodles.
- Stirring every 30 minutes during cooking helps prevent the cheese sauce from separating and thickens it evenly.
- For a dairy-free version, substitute evaporated milk and half and half with coconut or almond milk alternatives and use vegan cheese.
- If you like a crispy topping, transfer to an oven-safe dish after slow cooking and broil for 2-3 minutes with breadcrumbs sprinkled on top.
Nutrition
- Serving Size: 1 serving
- Calories: 571 kcal
- Sugar: 10 g
- Sodium: 912 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 88 mg
