Creamy Slow Cooker Mac and Cheese Recipe - No Flour Roux

A velvety smooth, incredibly flavorful, and perfectly cheesy mac and cheese that practically makes itself in the slow cooker. No flour roux needed!

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings: 8 servings

Course: Main Dish, Side Dish

Cuisine: American, Comfort Food

Calories: 650

Ingredients Equipment Method Notes

Ingredients

16 ounces elbow macaroni cooked al dente and drained
12 ounces evaporated milk not sweetened condensed milk
1.5 cups whole milk
1/2 cup heavy cream
1 teaspoon ground mustard
1/2 teaspoon onion powder
1/4 teaspoon black pepper freshly ground preferred
1/4 teaspoon smoked paprika optional
4 cups sharp cheddar cheese freshly shredded from a block
2 cups Gruyère cheese freshly shredded from a block
1 cup mozzarella cheese freshly shredded from a block
2 tablespoons unsalted butter cut into small pieces
to taste salt

Equipment

6-quart (or larger) Slow Cooker
Large pot (for macaroni)
Whisk
Large Bowl

Method

Cook the elbow macaroni according to package directions, aiming for al dente. Drain thoroughly and set aside. Do not rinse.
16 ounces elbow macaroni
In a large bowl, whisk together the evaporated milk, whole milk, heavy cream, ground mustard, onion powder, black pepper, and smoked paprika (if using). Whisk until well combined and smooth.
12 ounces evaporated milk, 1.5 cups whole milk, 1/2 cup heavy cream, 1 teaspoon ground mustard, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika
Lightly grease the inside of a 6-quart (or larger) slow cooker with butter or cooking spray.
Add about one-third of the cooked macaroni to the bottom of the slow cooker. Sprinkle one-third of the shredded cheddar, Gruyère, and mozzarella cheeses over the macaroni. Pour one-third of the milk mixture evenly over the cheese and macaroni. Repeat these layers twice more, ending with a layer of cheese and pouring any remaining milk mixture over the top.
16 ounces elbow macaroni, 4 cups sharp cheddar cheese, 2 cups Gruyère cheese, 1 cup mozzarella cheese, 12 ounces evaporated milk, 1.5 cups whole milk, 1/2 cup heavy cream
Dot the top with the small pieces of unsalted butter.
2 tablespoons unsalted butter
Cover the slow cooker and cook on **LOW for 2 to 2.5 hours**, or on **HIGH for 1 to 1.5 hours**. Avoid overcooking to prevent mushy noodles. The sauce should be bubbly and cheese completely melted. Stir gently halfway through and again just before serving.
Once cooked, turn off the slow cooker and let it rest, covered, for 10-15 minutes. This allows the sauce to thicken slightly. Taste and adjust salt as needed. Serve hot and enjoy!
to taste salt

Notes

For the creamiest result, always shred your own cheese. Pre-shredded varieties contain anti-caking agents that can make your sauce gritty. Ground mustard enhances the cheese flavor significantly!