Featured Recipe
Slow Cooker Mac and Cheese Remix
By Kate
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Macaroni and cheese made slow and steady in a 6 to 8-quart slow cooker. Use sharp white cheddar and smoked gouda instead of cheddar and American. Evaporated milk swapped with half-and-half for richer texture. Dry mustard replaced with smoked paprika for a subtle smoky heat. Macaroni cooks right in with butter and whole milk. Cook low and slow until the cheese melts into a creamy, slightly thickened sauce. Stir occasionally for even cooking. Add warm milk gradually if sauce gets gluey. Serves 8 with about 675 calories each.
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Prep:
20 min
Cook:
Total:
Serves:
8 servings
comfort food
pasta dishes
slow cooker
Introduction
You want mac and cheese—slow cooker style. No quick melts here, patience builds flavor and texture. Forget packaged cheese mixes. Real cheese grated at home, fresh butter, creamy whole milk plus a little half-and-half for richness. Smoked gouda instead of American cheese—not typical but adds depth, a little smoke hits the nose before the first bite. Paprika replaces dry mustard, small twist with smoky warmth. Mac cooks right in, no pre-boiling, saves time and washing dishes but watch it closely. Watch pasta texture more than staring at clock. Stir carefully after first hour—cheese clumps can form. Low and slow, stir and taste until cheese melts and pasta tender. Sauce thickens and smells buttery and smoky. If dry, add warmed milk bit by bit until creamy again. The joy here is hands-off timing with vigilant sensory checks. Don’t shy from seasoning before serving. Simple, rustic but exactly what works in my kitchen.
Ingredients
About the ingredients
Freshly grated cheese essential—pre-shredded contains anti-caking agents that kill melt and stretch. Substituting smoked gouda for American cheese imparts smoky complexity, avoid if you want traditional flavor. Half-and-half adds richness closer to evaporated milk but creamier, use evaporated if unavailable or your slow cooker runs hot. Dry mustard can be traded for smoked paprika; paprika is less sharp and lends color and aroma. Buy good whole milk for creaminess and mouthfeel. Butter acts as fat base and helps sauce silkiness. Nonstick spray protects slow cooker ceramic pot from sticky cheese mess. Salt and pepper should be adjusted at the end since cheese and butter carry salt naturally. You’ll need a 6 to 8-quart slow cooker to accommodate volume comfortably without burning edges.
Method
Preparation
- Grate white cheddar and smoked gouda by hand. Avoid pre-shredded—it’s coated with starch and won’t melt right. If gouda is a block, grate finely; no slices here. Set cheese aside.
- Spray 6 to 8-quart slow cooker pot heavily with nonstick spray. Butter and cheese mean sticky mess otherwise.
- Add dry macaroni right into the slow cooker. Pour in 4 cups whole milk and the half-and-half plus butter cubes. Sprinkle in smoked paprika and kosher salt. Stir it all aggressively with a heatproof spatula. Get butter melted into the mix, coat pasta evenly.
- Before cheese, smell will hint smoky from paprika—good sign. Add cheeses, stir quickly but thoroughly so strands begin melding into sauce.
- Cover slow cooker and set on low. Let sit one hour undisturbed. Hear gentle bubbling? Good. No burnt smell? Even better.
- After the first hour, stir well. Cheese will be partially melted, sauce thickening, pasta softening but firm under bite.
- Cover and cook one more hour but keep an eye. Test pasta doneness with fork. Should be tender but not mushy—not rubbery either. If pasta’s nearly done before hour’s up, switch to warm setting.
- Use spatula to scrape edges and bottom where cheese can cling and burn if left dry.
- If sauce thickens too much or pasta soaks up liquid, add ¼ cup warm milk incrementally. Too thick? Milk loosens it. Too thin? Cook little longer uncovered, stirring every 10 minutes.
- Before serving, taste sauce. Adjust salt and pepper to preference—essential last touch. Season gently to not overdo salt since cheese and butter add plenty.
- Serve directly from pot. Mac and cheese will continue thickening as it cools. If reheating leftovers, add splash of milk and stir until loose and creamy again.
- Switch smoked paprika to dry mustard for less smoky, more traditional tang.
- Half-and-half adds creaminess without weighing down like evaporated milk. Use evaporated if half-and-half isn’t handy.
- If pasta underdone but sauce thick, add hot water or milk, stir and extend cook by 10–15 min.
- Leftover cheese? Freeze for future sauces, don’t toss. Pre-shredded? Fine for topping but avoid in slow cooker itself.
- Slow cookers vary in strength. Adjust times accordingly, always rely on sensory checks over clock.
Assembly
Cooking
Finishing
Tips & Troubleshooting
Technique Tips
Spraying the slow cooker well prevents cheese sticking—skip this and risk scraping charred mess. Stirring after the first hour breaks up curds and distributes heat evenly, preventing dense patches. Cook pasta slowly in plenty of liquid, but watch texture; overcooked pasta turns mushy rapidly. If sauce thickens too much mid-cook, gradually stir in warm milk to keep sauce creamy without dilution. Use sensory cues: bubbling liquids, aroma changes, and pasta firmness test—fork piercing pasta, slight resistance but no hardness. Slow cookers can vary by watts and pot shape; timing is a guide, not law. Season finally, after melting entire cheese batch—taste buds shift after cooking. Leftover mac thickens upon cooling; thin with warm milk when reheating. Set slow cooker to warm to avoid overcooking once done. Scrape sides to rescue any stuck cheese for maximum yield.
Chef's Notes
- 💡 Grate cheese yourself. Pre-shredded fails; starch coating causes clumping. Freshly grated melts smoothly. Don’t skip this step.
- 💡 Watch pasta texture closely. Undercooked is better than mushy. If pasta softens too fast, check heat settings. Adjust if needed.
- 💡 Fine-tune liquid levels. If sauce thickens too quickly, hot milk in small amounts loosens it. Incremental adjustments are key. Stir to mix.
- 💡 Cheese sticking? Spray pot heavily with nonstick. Scrape edges regularly. Prevents burnt bits and clogs during cooking. Keeps dish intact.
- 💡 Don’t season early. Taste sauce at end. Cheese already adds saltiness but good to adjust. Final checks can change flavor balance.
Kitchen Wisdom
How do I fix clumpy cheese?
Stir after first hour, keep an eye on it. Avoid heat spikes. Adjust timing for melting.
What if pasta is undercooked?
If it’s too hard, add warm milk. Extend cooking time by 10 min. Check often.
Are leftovers okay?
They'll thicken. Warm milk helps to regain creaminess. Store in airtight containers. Keeps for days.
Can I swap ingredients?
Yes. Evaporated milk works if half-and-half isn’t available. Cheddar for gouda? Less smoky flavor though.
