Hamdi Saidani This Pioneer Woman Crock Pot Mac and Cheese is a creamy and cheesy recipe, which is made with three kinds of cheese, including smoked Gouda. It’s the ultimate ‘fix it and forget it’ comfort food, ready in about an hour in the slow cooker.
Pioneer Woman Crock Pot Mac and Cheese Ingredients
- 1 (16-oz.) box elbow macaroni, uncooked
- 2 1/2 cups whole milk
- 1 (12-oz.) can evaporated milk
- 1/2 cup heavy cream
- 4 Tbsp. unsalted butter
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. paprika
- 1/8 tsp. cayenne
- 1/4 lb. American cheese, cubed
- 1 (8-oz.) bag shredded sharp cheddar cheese
- 1 cup shredded smoked gouda cheese
How To Make Pioneer Woman Crock Pot Mac and Cheese
- Combine and Cook: In a 6 to 8-quart slow cooker, stir together the uncooked macaroni, whole milk, evaporated milk, heavy cream, butter, salt, pepper, paprika, and cayenne.
- First Cook: Cover and cook on HIGH for 30 minutes.
- Check and Continue Cooking: Stir the mixture, re-cover, and continue to cook on HIGH for about 25 more minutes, or until the noodles are almost tender with a slight bite.
- Add the Cheeses: With the slow cooker still on HIGH, gently fold in the cubed American cheese until it is almost melted. Then, working in three batches, fold in the shredded cheddar and Gouda, making sure each batch is fully melted before adding the next.
- Serve or Keep Warm: Serve the mac and cheese immediately, or set the slow cooker to the “WARM” setting for up to 2 hours. If holding it on warm, stir occasionally and fold in a splash of warm milk as needed to keep it creamy.
Recipe Tips
- How do you keep the pasta from getting mushy? The key is to start with uncooked pasta and to not overcook it in the first stage. Check the noodles after the second cook time; they should be “al dente” (tender with a slight bite) because they will continue to soften as they sit in the hot cheese sauce.
- What’s the best cheese for crock pot mac and cheese? The combination of three cheeses is the secret to this recipe’s success. The American cheese provides an incredibly smooth, creamy melt that prevents the sauce from becoming greasy. The sharp cheddar adds a classic, tangy flavor, and the smoked Gouda adds a wonderful, complex smokiness.
- Can I make this ahead of time? This dish is at its absolute best when it is served fresh and creamy, right after it’s made. It can be held on the “WARM” setting for a couple of hours, which is perfect for a party.
- Can I cook this on the LOW setting? Yes, you can. The total cooking time will be longer, likely around 2-3 hours on LOW. Just be sure to stir it every 45-60 minutes to prevent the pasta from sticking and to check for doneness.
What To Serve With Crock Pot Mac and Cheese
This is the ultimate comfort food side dish, but it’s also hearty enough to be a main course. It pairs perfectly with:
- Crispy Fried Chicken
- BBQ Pulled Pork or Ribs
- A simple meatloaf
- A crisp green salad or steamed broccoli to cut the richness
How To Store Crock Pot Mac and Cheese
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken considerably as it chills.
- Reheat: The best way to reheat is on the stovetop over low heat. Add a generous splash of milk and stir frequently until it is hot and creamy again.
Crock Pot Mac and Cheese Nutrition Facts
- Serving: 1/10th of recipe
- Calories: 550 kcal
- Carbohydrates: 48g
- Protein: 25g
- Fat: 28g
- Saturated Fat: 18g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to cook the macaroni before adding it to the slow cooker?
No, and this is the most important part of this easy recipe! You add the macaroni u003cemu003euncookedu003c/emu003e, directly to the slow cooker. It cooks right in the milk and cream, which helps to create a starchy, creamy sauce.
Why did my cheese sauce turn out grainy or oily?
This can happen if the heat is too high, but the American cheese in this recipe acts as an emulsifier and is the secret weapon to prevent this. For the best result, it is also highly recommended to shred your own cheddar and Gouda cheeses from a block.
My mac and cheese seems a little thick/dry after holding on warm. What should I do?
This is completely normal. The pasta will continue to absorb the sauce as it sits. As the recipe notes, simply stir in a splash of warm milk, a tablespoon or two at a time, until it returns to your desired creamy consistency.
Try More Pioneer Woman Recipes:
- Pioneer Woman Mac and Cheese with Velveeta Recipe
- Pioneer Woman Mac and Cheese Recipe
- Pioneer Woman Kiwi Lime Pie Recipe
Pioneer Woman Crock Pot Mac and Cheese Recipe
Description
The ultimate creamy, cheesy, and easy macaroni and cheese, made entirely in the slow cooker with three kinds of cheese and no need to boil the pasta separately.
Ingredients
Instructions
- In a 6 to 8-quart slow cooker, stir together the uncooked macaroni, all the milks, cream, butter, and all the seasonings.
- Cover and cook on HIGH for 30 minutes.
- Stir the mixture, then re-cover and cook on HIGH for another 25 minutes, until the pasta is al dente.
- Fold in the American cheese until mostly melted.
- Fold in the cheddar and Gouda cheeses in batches until the sauce is completely smooth and creamy.
- Serve immediately, or keep on the u0022WARMu0022 setting for up to 2 hours.
Notes
- u003cliu003eThe most important tip for this recipe is to start with uncooked macaroni; it cooks directly in the sauce.u003c/liu003eu003cliu003eFor the creamiest, smoothest sauce that will not break, it is essential to use the American cheese.u003c/liu003eu003cliu003eDo not overcook the pasta in the initial steps; it should still have a slight bite as it will continue to soften in the hot cheese sauce.u003c/liu003eu003cliu003eThis is the perfect u0022fix it and forget itu0022 side dish for a party or potluck, as it can be held on the WARM setting for hours.u003c/liu003e
