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Slow Cooker Mushroom Mac and Cheese

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 2 hrs 30 min
  • Calories: 750
Slow Cooker Mushroom Mac and Cheese

The mushrooms are the real star here. The butter melts, the mushroom drippings soak into that cheesy goodness and I’m sure you get the picture—it’s going to be good.

It wasn’t until last year that I caught on to the wonder and ease that is the crockpot. I know I'm way late to the game, but for years I had the misguided notion that crockpots were for home cooks who had given up. Crazy, I know. Who was I ever kidding that I could work part time, raise three kids, and crush dinners Monday-Friday all cooked over a stove and dirtying an embarrassing amount of dishes each night? Finally, in a mad attempt to get some sort of manageable grasp on our dinner routine I busted out a crockpot for the first time in my 8 years of homemaking. Mind blown! Endless recipe possibilities, and tons of nutrition and flavor packed in one easy dish that I don't have to stand stirring for an hour?...well, even better. For all these reasons and more I am thrilled to be partnering with Fred Meyer stores in celebrating #crocktober: an entire month devoted to delicious crockpot recipes that will add some serious ease and excitement to your dinner routine.

Slow Cooker Mushroom Mac And Cheese 2
Slow Cooker Mushroom Mac And Cheese 1
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Generally, when thinking of crockpot recipes my mind jumps to stews, soups or roasts, so I wanted to mix it up a bit. And so, without further adieu allow me to introduce you to crockpot mushroom mac and cheese. Guys, it's so good!

When I was developing this recipe I couldn't help but think of my favorite Disney Pixar movie, Ratatouille. There’s a scene where the rat chef accidently toasts a mushroom by way of electric shock. He bites down into the toasty fungi and chases it with a bite of French cheese. It’s at that moment that fireworks start going off in his mind representing the satisfaction his tastebuds are experiencing. This mushroom mac and cheese? Yeah, it’s like that. Fireworks exploding, angels singing...you name it…as you bite into the perfectly paired flavors of mushrooms, sharp cheddar, parmesan, and gruyere cheese melted together over pasta.

Slow Cooker Mushroom Mac And Cheese 4
Slow Cooker Mushroom Mac And Cheese 5

In order to infuse the mac and cheese with the nutty, earthy flavor we all love so much about mushrooms we’ve flipped the caps, filled them with butter and placed them along the top of the dish in the last hour of cooking. The butter melts, the drippings soak into that cheesy goodness and I’m sure you get the picture...it’s going to be good.

Now that you’re drooling and filled with inspiration to make dinner this week, I want to let you in on one more bit of exciting information. We want everyone to make this recipe (it's that delicious) so we are giving away SIX red cook & carry crockpots! The giveaway can be found here. May the best person win! (And by winning, of course, I mean having the chance to devour a bowl of this creamy mushroom mac and cheese.)

Slow Cooker Mushroom Mac And Cheese 7
Slow Cooker Mushroom Mac And Cheese 15
Slow Cooker Mushroom Mac And Cheese 14
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Slow Cooker Mushroom Mac And Cheese 12

This post was sponsored by Fred Meyer. All opinions are our own. Thank you for supporting the brands that we love.

Slow Cooker Mushroom Mac and Cheese

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 2 hrs 30 min
  • Calories: 750

Ingredients

  • 12 oz Sharp cheddar, grated
  • 4 oz Gruyere or comte, grated
  • 2 oz Parmesan, grated
  • 4 oz Cream cheese, cut into small pieces
  • 3/4 cup Butter
  • 1 tsp Dijon
  • 1 tsp Hot sauce
  • 1 Tbsp Garlic powder
  • 1/2 tsp Nutmeg
  • 2 tsp Sea salt
  • 1 tsp Freshly ground pepper
  • 2 cups Milk
  • 1 (12 oz) can Evaporated milk
  • 16 oz Macaroni or cavatappi pasta
  • 1 lb Cremini mushrooms stems removed, quartered
  • 1 tsp Minced fresh thyme
  • 1 tbsp Chopped chives or flat leaf parsley, for serving optional

Method

  1. In a large crockpot add the cheddar cheese, gruyere, parmesan cheese, cream cheese, 4 tablespoons of the butter, dijon, hot sauce, garlic powder, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Pour the milk and evaporated milk over the top of all the ingredients and stir to roughly combine.
  3. Cook on low for 30 minutes to give the sauce a little head start before adding the pasta.
  4. After 30 minutes, remove lid and stir all ingredients together. Add the pasta and submerge into the liquid cheese sauce. Cook for 1 hour on low.
  5. Melt the remaining 1/2 cup butter. In a large bowl, toss the mushrooms with melted butter, remaining salt, remaining pepper and fresh thyme. Arrange mushrooms over the top of the mac and cheese.
  6. Close the crock pot and cook for 1 hour longer, mushrooms and pasta are tender. Give everything a nice big stir.
  7. Top with chives and flat leaf parsley.