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

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

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.
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.
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.
Add Cheese: Stir in the shredded sharp cheddar and fontina cheeses into the cooked pasta mixture until distributed evenly.
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.
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