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Martha Stewart's Slow Cooker mac and cheese is creamy and delicious. It makes a weeknight dinner special.
Servings: 8
  • 2 tablespoons butter
  • ½ onion, diced
  • 1½ cups grated Colby jack cheese
  • 1½ cups grated white cheddar cheese
  • 1 cup grated Gruyere cheese
  • 12 ounces macaroni, uncooked
  • 2 cups milk
  • 2- 12 ounce cans evaporated milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • ¼ teasoon pepper
  1. Melt butter in a small skillet or pan. Add onion and cook until onion is softened.
  2. Place onion in a large bowl. Add cheese, macaroni, both milks, mustard, salt, and pepper. Stir until macaroni is well coated.
  3. Pour mixture into a 5 or 6 quart crockpot.
  4. Cook on low for 2 - 3 hours or on high for 1 -1½ hours. Or until pasta is cooked.
  • You can use regular cheddar cheese in place of the white cheddar cheese. 
  • The original recipe called for 3 cups white cheddar cheese and no colby jack cheese. Either way works. 
  • If desired top with breadcrumb mixture the last 15 minutes of cooking.