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Cozy Slow Cooker Smoked Gouda Mac and Cheese for a Crowd

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This creamy, smoky mac and cheese is made entirely in the slow cooker, making it perfect for potlucks, holiday dinners, and game day gatherings. The combination of smoked Gouda and sharp cheddar creates an unforgettable depth of flavor.

Ingredients

Scale
  • 1 pound (16 oz) elbow macaroni
  • 2 cups (8 oz) smoked Gouda cheese, shredded
  • 2 cups (8 oz) sharp cheddar cheese, shredded
  • 1 can (12 oz) evaporated milk
  • 2 cups whole milk
  • 4 tablespoons (half a stick) unsalted butter, melted
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1/2 cup panko breadcrumbs + 1 tablespoon melted butter

Instructions

  1. Cook the pasta to al dente. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 2 minutes less than the package directions suggest (about 5-6 minutes). Drain and rinse with cool water. Set aside.
  2. Shred the smoked Gouda and sharp cheddar using the large holes of a box grater or the shredding disc of a food processor. Toss together in a bowl.
  3. In a medium bowl, whisk together the evaporated milk, whole milk, melted butter, Dijon mustard, garlic powder, onion powder, smoked paprika, nutmeg, salt, and pepper.
  4. Layer half of the cooked pasta in the bottom of a 6-quart or larger slow cooker. Pour half of the milk mixture over it, then sprinkle half of the shredded cheese on top. Repeat with the remaining pasta, milk mixture, and cheese. Do not stir.
  5. Cover and cook on low for 1.5 to 2 hours. After 1.5 hours, stir well. If the sauce seems too thin, cover and cook for another 15-30 minutes.
  6. Optional: For a crunchy topping, stir together panko breadcrumbs and melted butter. Sprinkle over the mac and cheese after cooking. Switch slow cooker to warm and let sit uncovered for 10 minutes, or broil for 2-3 minutes.
  7. Serve immediately.

Notes

Shred your own cheese for the smoothest sauce. Cook pasta 2 minutes less than package directions to avoid mushiness. For a make-ahead option, assemble in the slow cooker insert the night before and refrigerate; cook on low for 2.5-3 hours when ready. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker mac and cheese, smoked gouda mac and cheese, creamy mac and cheese, crowd-pleasing mac and cheese, easy mac and cheese

Find it online: https://coracooks.com/cozy-slow-cooker-smoked-gouda-mac-and-cheese-for-a-crowd/