This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
Variations & Substitutions
Elbow macaroni. Buy a gluten-free version if needed. Cheddar cheese. I used sharp cheddar cheese and grated it before adding to the pasta. You can also use American cheese. Whole milk. Or use 2% milk or plant-based milk. Butter. Using unsalted, high-quality butter makes a noticeable difference in flavor. Since there’s already a lot of richness here, make sure the butter is fresh and flavorful. Heavy cream. You can also use half and half but it will have a less creamy texture. Evaporated milk. I love the thickness that this adds. If you’re out of evaporated milk, you can just add more whole milk. Cream cheese. I used a block of full-fat cream cheese. Neufchâtel cheese will also work. Parmesan cheese. Or pecorino romano. Freshly grated is always best. Seasonings. I seasoned it with paprika, dry mustard powder, garlic powder, onion powder, salt, and black pepper. You can also add cayenne pepper for some heat.
Step 6:When the pasta appears mostly cooked (typically in the last 15 minutes) stir in Parmesan cheese and sprinkle with paprika if desired. Once creamy and pasta is tender, stir one final time and serve hot.
Extra creamy and cheesy. I used three kinds of cheese and two kinds of milk plus heavy cream, for a rich and creamy mac and cheese. Hands-off recipe. All you need to do is to prepare the ingredients in a bowl, dump them in the slow cooker, and let it do its job. Instant crowd favorite. It’s a satisfying side dish or meal that everyone (especially the kids!) will love.
Let your milk, cream, and cream cheese sit out for about 15-20 minutes before adding them. Cold dairy can cause curdling, and we definitely don’t want that! Stirring every 45 minutes keeps the sauce creamy and prevents the pasta from sticking to the bottom. It’s worth the extra little effort for the perfect texture. Start checking your pasta at the 1.5-hour mark.
🍴Storage and reheating suggestions
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat it in the microwave or in the oven until completely warmed through. This is optional, but I think it takes the recipe to a whole new level. Transfer mac and cheese to a baking dish, sprinkle cheddar cheese on top, and broil for 3–5 minutes until golden and bubbly.
🍴 More mac and cheese recipes
If you like this recipe, check out my other cheesy pasta recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
