Five-Cheese Slow Cooker Macaroni

Five-Cheese Slow Cooker Macaroni

Slow cooker mac and cheese is a boon for busy cooks, because it frees up your stove. This dish is sure to be everyone's favorite – it’s creamy, sharp, bold, smooth and decadent all in one!

Ingredients

















Cooking Instructions

1

Combine 1 cup chicken stock, milk, 1 1/2 cups heavy whipping cream, evaporated milk, onion powder, salt, bouillon and ground mustard in a large bowl.


2

Grease a 6 or 8-quart slow cooker with cooking spray. Add uncooked macaroni; dot with butter. Sprinkle with cheddar, alpine-style, butterkäse and parmesan. Pour in chicken stock mixture. Stir to combine,  submerging macaroni and cheese cubes into the chicken stock mixture (they won’t be completely covered). Layer with provolone.


3

Cover and cook on high for 1 hour. Uncover, stir in 1 cup chicken stock. Cover and cook on high for 1-2 hours longer or until noodles are tender, checking every 20 minutes after 1 hour. Reduce heat to low.  Stir in remaining stock and heavy whipping cream; heat through, uncovered, and stirring constantly. Garnish with parsley.


Recipe Tip:
  • Add additional milk, cream or chicken stock to thin if mac and cheese thickens as it cools.
  • Any brand of Wisconsin sharp cheddar, alpine-style, butterkäse, parmesan or provolone cheese can be used.
cheese iconCheesemonger Tip:
In the U.S., we call gruyère cheese alpine-style. Roelli Little Mountain is an alpine-style cheese.

Ingredients

















Cooking Instructions

1

Combine 1 cup chicken stock, milk, 1 1/2 cups heavy whipping cream, evaporated milk, onion powder, salt, bouillon and ground mustard in a large bowl.


2

Grease a 6 or 8-quart slow cooker with cooking spray. Add uncooked macaroni; dot with butter. Sprinkle with cheddar, alpine-style, butterkäse and parmesan. Pour in chicken stock mixture. Stir to combine,  submerging macaroni and cheese cubes into the chicken stock mixture (they won’t be completely covered). Layer with provolone.


3

Cover and cook on high for 1 hour. Uncover, stir in 1 cup chicken stock. Cover and cook on high for 1-2 hours longer or until noodles are tender, checking every 20 minutes after 1 hour. Reduce heat to low.  Stir in remaining stock and heavy whipping cream; heat through, uncovered, and stirring constantly. Garnish with parsley.


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