Crowd Pleasers

Five-Cheese Slow Cooker Macaroni

Simply add the ingredients to your slow cooker and you'll get a mac and cheese that's sure to be everyone's favorite: creamy, sharp, bold, smooth, and decadent all in one! 

Print Recipe

Servings: 6


  • 24 ounces macaroni pasta, uncooked
  • 1 12-ounce can evaporated milk
  • 3 cups milk
  • 2 1/2 cups heavy cream, divided
  • 3 cups chicken stock, divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1 teaspoon onion powder
  • 1 teaspoon chicken bouillon
  • 1/2 cup butter
  • 1 1/4 cups (6 ounces) Wisconsin alpine-style cheese, cubed
  • 1 cup (4 ounces) Wisconsin parmesan cheese, shredded
  • 1 1/4 cups (6 ounces) Wisconsin butterkäse cheese, cubed
  • 2 cups (8 ounces) Wisconsin sharp cheddar cheese, shredded
  • 1 cup (4 ounces) Wisconsin provolone cheese, sliced
  • 1/4 cup fresh parsley, chopped


Pour uncooked macaroni noodles into 6 to 8-quart crock pot. Dot 1/2 cup butter over top.

Add evaporated milk, milk, 1 1/2 cups heavy cream, 1 cup chicken stock, salt, ground mustard, onion powder and bouillon. Stir to combine.

Add alpine-style, parmesan, butterkäse and cheddar cheeses. Stir to combine. Make sure noodles are completely submersed under liquid. Layer provolone slices over top.

Cover slow cooker with lid and cook on high 1 hour.

After 1 hour, remove lid and stir well. Add 1 cup chicken stock and cook on high for another 1-2 hours.

Remove from heat and stir in additional 1 cup heavy cream and 1 cup chicken stock. Add fresh chopped parsley, stir and serve.

Tip: If it thickens as it cools, add additional milk, cream or chicken stock to thin.

Print Recipe x
Select Recipe print size

Include Recipe photo in print out?

Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.