Description
Ree Drummond’s slow cooker mac and cheese delivers creamy comfort straight from her Oklahoma ranch kitchen. Hearty cheddar and rich cream cheese meld together, creating a luxurious pasta dish that welcomes you to savor each comforting spoonful.
Ingredients
Scale
Main Ingredients:
- 1 box (16 ounces / 453 grams) elbow macaroni
- 1 bag (8 ounces / 227 grams) shredded sharp cheddar cheese
- 1 cup shredded smoked gouda cheese
- ¼ pound (4 ounces / 113 grams) American cheese, cubed
Dairy Components:
- 2 ½ cups whole milk, plus extra for serving
- 1 can (12 ounces / 340 grams) evaporated milk
- ½ cup heavy cream
- 4 tablespoons unsalted butter
Seasonings:
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika
- 1/8 teaspoon cayenne
Instructions
- Prepare the slow cooker by layering uncooked elbow macaroni into a 6 to 8-quart (1.4 to 1.9 liters) slow cooker, creating an even base for the mac and cheese.
- Pour in whole milk, evaporated milk, and heavy cream, ensuring complete coverage of the pasta. Cut unsalted butter into small cubes and distribute evenly across the surface.
- Season the mixture with kosher salt, freshly ground black pepper, paprika, and a hint of cayenne pepper for depth of flavor. Gently stir to combine all ingredients, creating a uniform liquid base.
- Cover the slow cooker and set to high temperature. Allow the mixture to cook undisturbed for 30 minutes, enabling the pasta to gradually absorb the creamy liquid.
- After 30 minutes, carefully remove the lid and stir the macaroni thoroughly. Assess the pasta’s tenderness, continuing to cook on high heat if needed, checking every 10 minutes until nearly al dente.
- When pasta reaches almost-tender consistency, introduce cubed American cheese, folding gently with a rubber spatula until it begins to melt into the mixture.
- Gradually incorporate shredded sharp cheddar cheese in three separate additions, stirring completely between each batch to ensure smooth integration and prevent cheese clumping.
- Add smoked gouda cheese in similar incremental stages, mixing thoroughly until all cheeses meld into a creamy, luxurious sauce.
- Adjust the sauce consistency by adding a small amount of milk if the mac and cheese appears too thick. Perform a final stir to guarantee even cheese distribution.
- Serve immediately while hot, optionally garnishing with a light sprinkle of paprika or finely chopped fresh herbs for added visual appeal and flavor complexity.
Notes
- Gentle heat in the slow cooker prevents burning, guaranteeing consistently smooth mac and cheese every single time.
- Cooking pasta directly within the creamy liquid allows noodles to soak up maximum flavor and maintain perfect al dente texture.
- Multiple cheese varieties like sharp cheddar, gruyere, and monterey jack create a complex, rich taste that transforms classic comfort food.
- Combining whole milk, evaporated milk, and heavy cream produces an incredibly luxurious sauce that coats each pasta strand with velvety richness.
- Serving hot and fresh straight from the slow cooker ensures warmth throughout meal time, making this dish ideal for potlucks, family dinners, and casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 470 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 70 mg