SLOW COOKER FOUR CHEESE MAC AND CHEESE Recipe

This mac and cheese recipe transforms elbow macaroni into a truly irresistible, sumptuous slow-cooked indulgence combining sharp cheddar, mozzarella, Monterey Jack and Parmesan cheeses with rich cream cheese and whole milk. The result is decadently creamy, velvety comfort food that beckons every cheese lover to indulge in unparalleled flavor bliss.

I love making this four cheese mac and cheese in my slow cooker because it is a total game changer when it comes to dinner time. I use 1 lb elbow macaroni, 2 cups shredded sharp cheddar cheese, 1 cup shredded mozzarella cheese, 1 cup shredded Monterey Jack cheese and 1/2 cup grated Parmesan cheese to create an amazing blend of flavors and textures.

With 4 cups whole milk and 4 oz cream cheese cut into cubes, the sauce turns super creamy and rich. I even add 1/2 cup melted unsalted butter along with garlic powder, onion powder, salt and pepper to really boost the taste.

This dish not only has an impressive mix of proteins and calcium but it also comes in as one of the best crockpot recipes I’ve ever tried. Its nutritious, simple and perfect for cozy family dinners or easy weeknight meals.

Give it a try and enjoy the hearty flavor!

Why I Like this Recipe

I love this recipe because it makes the cheesiest, most comforting mac and cheese ever. The mix of cheeses gives it a rich flavor that just warms me up on a cold day. I also like how easy it is to put together in my slow cooker – it means I can spend less time in the kitchen and more time chilling with my family. Plus, I dig being able to tweak the thickness by adding a splash of milk if it ever seems too thick. Lastly, the combination of garlic and onion powder adds a nice kick without being overpowering, and that really makes the dish stand out for me.

Ingredients

• Elbow macaroni: Provides carbs and fiber, giving good energy for this hearty dish.
• Shredded sharp cheddar cheese: Adds tangy flavor and protein that makes the dish bold.
• Shredded mozzarella cheese: This cheese gives stretchy texture and a creamy melt.
• Monterey Jack cheese: Provides melty texture and mild taste for perfect balance.
• Whole milk: Delivers creaminess, healthy fats and balances texture delightfully.
• Unsalted butter: Offers rich, buttery flavor while mixing a smooth, satisfying sauce.
• Cream cheese: Introduces extra creaminess and a slight tang in every bite.
• Garlic powder: Adds subtle aroma and a flavor boost without overpowering the dish.

Ingredient Quantities

• 1 lb elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• 4 cups whole milk
• 4 oz cream cheese, cut into cubes
• 1/2 cup unsalted butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

How to Make this

1. First, cook the elbow macaroni in a big pot of salted boiling water until it’s al dente (about 8 minutes), then drain it.

2. While your pasta’s cooking, grease your slow cooker with a bit of butter to stop sticking.

3. In a large bowl, whisk together the 4 cups whole milk, 1/2 cup melted unsalted butter, 4 oz cream cheese (cut into cubes), 1/2 tsp garlic powder, 1/2 tsp onion powder, and a good pinch of salt and pepper.

4. Stir in the cooked macaroni along with 2 cups shredded sharp cheddar, 1 cup shredded mozzarella, 1 cup shredded Monterey Jack, and 1/2 cup grated Parmesan cheese.

5. Pour the whole mixture into your slow cooker and spread it out evenly.

6. Cover the slow cooker and set it on low.

7. Let it cook for 2 to 3 hours until the cheeses are melted and the sauce is super creamy.

8. Stir once or twice during cooking if you can, just to keep things mixy and even.

9. If it gets too thick at times, feel free to add a splash more milk to loosen it up.

10. Once it’s done, scoop it out and enjoy the best, cheesy mac and cheese ever!

Equipment Needed

1. Big pot – for boiling water to cook the elbow macaroni until al dente
2. Colander – to drain the cooked pasta from the water
3. Slow cooker – to mix and melt all the cheeses into a creamy sauce
4. Large mixing bowl – to whisk together the milk, melted butter, cream cheese cubes, and spices
5. Whisk – to blend the liquid ingredients smoothly
6. Measuring cups and spoons – to accurately measure out the milk, butter, cheeses, garlic and onion powders, salt, and pepper
7. Knife – to cut the cream cheese into cubes
8. Stirring spoon or spatula – to gently mix the pasta and cheese mixture during and after transferring it into the slow cooker

FAQ

SLOW COOKER FOUR CHEESE MAC AND CHEESE Recipe Substitutions and Variations

• If you dont have elbow macaroni, you can try using penne or shell pasta instead.
• If sharp cheddar isn’t available, substituting with Colby cheese or even a mix of cheddar and gouda works great.
• For whole milk, you can use 2% milk mixed with a bit of cream to keep it rich.
• If cream cheese is hard to find, mascarpone can be a good substitute though the consistency might be slightly different.
• Instead of unsalted butter, you can opt for salted butter but be sure to adjust the salt later on.

Pro Tips

1. Make sure you don’t overcook the pasta – al dente is the way to go or you’ll end up with a mushy mess that doesn’t mix well with the cheese sauce.

2. Keep an eye on the sauce as it’s cooking in the slow cooker and stir it a couple of times, so it doesn’t form a crust and burns at the bottom.

3. If the sauce seems too thick, add a splash of milk gradually until you reach the perfect creamy consistency – it’s better to add a little at a time.

4. For an extra cheese flavor, try letting the cream cheese fully melt into the milk mixture by stirring continuously during the first half hour of cooking; it might take a bit more time than you expect.