Creamy, cheesy, and perfectly portioned, this Mini Slow Cooker Mac and Cheese for One is a quick and easy comfort food recipe. Made with tender pasta, sharp cheddar, and fontina cheese, it cooks slowly to create a rich, smooth sauce with minimal effort. Perfect for solo meals, this recipe requires just a few ingredients and a slow cooker, making it ideal for busy days or small kitchens. Customize with your favorite cheeses or add-ins like bacon, broccoli, or mushrooms for extra flavor.
Ingredients
- 2 ounces small to medium shell pasta (uncooked) – 57 g (¾ cup). If using elbow macaroni, 2 ounces is also 57 g (just under ½ cup uncooked).
- ½ tablespoon salted butter
- ½ ounce cream cheese (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 (1 ½-ounce | 42 g)
- ¼ cup shredded fontina cheese (1-ounce | 27 g)
Instructions
- 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 milk and heavy cream, then stir until well combined.
- Cover and cook on low for 1½ to 2 hours, stirring once halfway through, until the pasta is tender.
- Stir in the shredded cheddar and fontina cheeses. Cover again and cook for 5–10 minutes, until the cheeses are fully melted.
- Stir once more before serving and adjust salt and pepper to taste.
Why You’ll Love This Recipe
This recipe is perfect for solo meals or quick comfort food. Using a slow cooker allows the pasta to cook evenly and absorb all the creamy, cheesy flavors without sticking. It’s hands-off, minimal cleanup, and perfectly portioned for one.
Tips
- Use a non-stick slow cooker or lightly grease the bottom to prevent sticking.
- Stirring halfway through cooking helps prevent the pasta from clumping.
- For extra creaminess, add a splash more milk or cream before adding the shredded cheeses.
Variations and Substitutions
- Cheese swaps: Try gouda, mozzarella, or Monterey Jack for different flavors.
- Milk alternatives: Whole milk is best for creaminess, but 2% or plant-based milk can work.
- Add-ins: Cooked bacon, sautéed mushrooms, or steamed broccoli make it heartier.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare it up to a day ahead and reheat gently in the slow cooker or microwave.
Q: Can I double this recipe?
A: Absolutely! Use a larger slow cooker and increase cooking time slightly.
Q: What if my pasta is still firm after 2 hours?
A: Add a splash of milk, cover, and cook for another 10–15 minutes until tender.
Serving
Serve warm straight from the slow cooker for a cozy, comforting meal. A sprinkle of extra shredded cheese or fresh herbs like parsley can add a nice touch.
Suggestions
- Pair with a light salad or steamed veggies for a balanced meal.
- Top with breadcrumbs and broil briefly for a crispy finish.
- Enjoy with a cold glass of milk or sparkling water to balance the richness.
Mini Slow Cooker Mac and Cheese for One
1
servings5
minutes1
hour30
minutesIngredients
2 ounces 2 small to medium shell pasta (uncooked) – 57 g (¾ cup). If using elbow macaroni, 2 ounces is also 57 g (just under ½ cup uncooked).
½ tablespoon salted butter
½ ounce cream cheese (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 (1 ½-ounce | 42 g)
¼ cup shredded fontina cheese (1-ounce | 27 g)
Directions
- 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 milk and heavy cream, then stir until well combined.
- Cover and cook on low for 1½ to 2 hours, stirring once halfway through, until the pasta is tender.
- Stir in the shredded cheddar and fontina cheeses. Cover again and cook for 5–10 minutes, until the cheeses are fully melted.
- Stir once more before serving and adjust salt and pepper to taste.
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