• Prep Time: 5 mins
  • Cooking Time: 2 hrs
  • Serves: 6 - 8

Slow Cooker Macaroni and Four Cheeses

  • Recipe Submitted by on

Category: Pasta, Rice & Grains, Appetizers

 Ingredients List

  • 14 ounces large elbow macaroni, uncooked or 8 cups of cooked
  • 2 cups heavy cream
  • 1 can evaporated milk
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, grated
  • 2 cups jack cheese, grated
  • 1 1/2 cups fontina cheese, grated
  • 1 1/2 cups mozzarella cheese, grated
  • 1 can Campbells cheddar cheese soup
  • 1 tablespoon creole seasoning
  • 1 tablespoon hot sauce
  • 1/2 tablespoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon paprika


Bring a large pot of salted water to boil, boil pasta for 5 minutes, drain, rinse in cold water, drain again. Season with half the seasoning blend, mix well.

Mix seasoning blend together.

Mix cheeses together, reserve 1 cup of cheese to top macaroni once almost cooked.

Mix milk, cream and cheddar cheese sauce in greased slow cooker, season with half the remaining seasoning blend.

Add pasta to slow cooker, add cheese to slow cooker, mix well.

Cook on low, covered for 30 minutes, stir, cook covered 30 minutes more, stir. Top with remaining cheese, cook covered 1 hour more. Do not stir.

Sprinkle minced parsley if desired. Serve warm. If sauce is to thick for your taste, thin with a little milk.


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