Mini Slow Cooker Mac and Cheese for One Recipe

Introduction

This mini slow cooker mac and cheese is the perfect single-serving comfort food. Creamy, cheesy, and easy to make, it’s ideal for when you want a warm, satisfying meal without a lot of fuss.

Ingredients

• 2 ounces small to medium shell pasta
• ½ tablespoon salted butter
• ½ ounce cream cheese (about 1 tablespoon, packed | 15 g)
• ¼ teaspoon dry mustard
• ¼ teaspoon coarsely ground black pepper
• ⅛ teaspoon salt
• ½ cup whole milk
• ¼ cup heavy cream
• ½ cup shredded sharp cheddar cheese (about 1 ½-ounce | 42 g)
• ¼ cup shredded fontina cheese (about 1-ounce | 27 g)

Instructions

1. Step 1: Place the uncooked pasta in a 1.5-quart slow cooker. Add the butter, cream cheese, dry mustard, black pepper, and salt. Pour in the whole milk and heavy cream, then stir gently to combine all ingredients.
2. Step 2: Cover the slow cooker and cook on low for 1½ to 2 hours. Stir once halfway through the cooking time to prevent sticking. The pasta should be tender by the end of this step.
3. Step 3: Stir in the shredded sharp cheddar and fontina cheeses. Cover and cook for an additional 5 to 10 minutes, until the cheese is fully melted and the sauce is creamy.
4. Step 4: Give everything a final stir before serving. Taste and adjust the seasoning with extra salt and pepper if needed.

Tips & Variations

• Use a mix of your favorite cheeses, such as gouda or mozzarella, for a different flavor profile.
• Adding a pinch of smoked paprika or cayenne pepper adds a subtle spicy kick.
• For a richer dish, swap heavy cream for half-and-half or add a splash of sour cream before serving.
• Make sure to stir halfway through cooking to keep the pasta from sticking to the slow cooker’s sides.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of milk to restore creaminess, stirring occasionally for even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, small to medium pasta shapes like elbows, rotini, or shells work best since they cook evenly and hold the sauce well.

Will this recipe work in a larger slow cooker?

It can, but make sure the pasta is evenly distributed and check cooking times, as larger slow cookers may cook the pasta more quickly or unevenly.

Mini Slow Cooker Mac and Cheese for One Recipe

---

★★★★★

4.6 from 125 reviews

• Author: Rafael
• Total Time: 1 hour 55 minutes
• Yield: 1 serving 1x

Pin Recipe

Print Recipe

Description

This Mini Slow Cooker Mac and Cheese for One is a creamy, comforting dish perfect for a solo meal. Using a slow cooker, small pasta shells are simmered in a luscious blend of butter, cream cheese, milk, and cream, then combined with sharp cheddar and fontina cheeses for a rich, cheesy finish. Ideal for an easy, hands-off cooking experience, this recipe delivers indulgent homemade mac and cheese without the need for a large batch.

---

Ingredients

Scale 1x2x3x

Pasta and Dairy

• 2 ounces small to medium shell pasta
• ½ tablespoon salted butter
• 1 tablespoon (15 g) cream cheese, packed
• ½ cup whole milk
• ¼ cup heavy cream
• ½ cup shredded sharp cheddar cheese (1 ½-ounce | 42 g)
• ¼ cup shredded fontina cheese (1-ounce | 27 g)

Seasonings

• ¼ teaspoon dry mustard
• ¼ teaspoon coarsely ground black pepper
• ⅛ teaspoon salt

---

Instructions

1. Prepare Ingredients: Place the uncooked shell pasta in a 1.5-quart slow cooker. Add the salted butter, cream cheese, dry mustard, coarsely ground black pepper, and salt to the pasta.
2. Add Liquids and Combine: Pour in the whole milk and heavy cream over the pasta and seasonings. Stir thoroughly to ensure all ingredients are evenly combined.
3. Cook Pasta: Cover the slow cooker and set it to low heat. Cook the pasta mixture for 1½ to 2 hours, stirring once halfway through the cooking time to prevent sticking and ensure even cooking. The pasta should be tender when done.
4. Add Cheese: Stir in the shredded sharp cheddar and fontina cheeses into the cooked pasta mixture until distributed evenly.
5. Melt Cheese: Cover the slow cooker again and cook for an additional 5 to 10 minutes on low, until the cheese is fully melted and the sauce is creamy.
6. Final Seasoning and Serve: Stir the mac and cheese once more before serving. Taste and adjust with additional salt and pepper if desired. Serve warm for a comforting individual meal.

Notes

• This recipe uses a 1.5-quart slow cooker; smaller or larger sizes may affect cooking times.
• Use small or medium shell pasta for the best cheese retention and texture.
• Adjust seasoning to taste after cooking for personalized flavor.
• Stir halfway during cooking to avoid pasta sticking and ensure even heat distribution.
• Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently, adding a splash of milk to restore creaminess.
• For a lighter version, substitute whole milk and heavy cream with lower-fat dairy alternatives, keeping in mind texture changes.

• Prep Time: 5 minutes
• Cook Time: 1 hour 50 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: mini mac and cheese, slow cooker recipe, single serving mac and cheese, easy mac and cheese, comfort food, cheesy pasta