This slow cooker mac and cheese is a mac and cheese lover’s dream come true! Spicy and flavorful slow cooker queso mixed with your favorite noodle makes for the most creamy queso mac and cheese.
The Creamiest Queso Mac
This perfect creamy mac and cheese is an amazing combination of slow cooker queso and mac and cheese. A spin on a Mexican mac and cheese, but made in the convenient slow cooker for ease!
There are so many reasons to love this creamy and flavorful macaroni and cheese.
- The cheese sauce of this mac and cheese is a slow cooker queso cooked slowly to creamy perfection.
- You can set the slow cooker long before you’re ready to eat.
- This mac and cheese serves 8-10 so it is a great meal for a group or if you want to have queso dip macaroni and cheese all week long.
All of the Ingredients You Need
Other than the pasta, all of the ingredients for this slow cooker queso dip mac and cheese is all in the cheese sauce.
- Cornstarch- The corn starch in this recipe helps bind all the cheese together and thicken the sauce to deliciousness.
- 2% milk– You can use any time of milk that you would like here, though a higher fat milk is always best!
- Pepper jack cheese– The pepper jack cheese is gives the queso mac and cheese a nice kick.
- American cheese– Don’t skip the American cheese in this queso mac and cheese recipe.
- Cream cheese– The cream cheese adds a richness and creaminess to the cheese sauce that just can’t be beat.
- Salsa– You add the salsa right into the slow cooker and it acts as the liquid and adds flavor to the queso cheeses sauce all at the same time.
- Granulated garlic– Don’t skip the garlic! Fresh garlic or garlic powder will also work here.
- Cumin– We suggest cumin for this recipe, but a DIY taco seasoning would also be delicious.
- Pasta– We used rotini noodles, but feel free to use 16-oz. of your favorite pasta.
here’s a cheesy tip
Whatever you do, don’t skip the American cheese. It melts and doesn’t curdle. You can replace the pepper jack cheese with whatever you would like, but just be sure to tear it into pieces or use shredded cheese.
How to Make Queso Dip Mac and Cheese
This macaroni and cheese cheese sauce is different than our classic mac and cheese sauce because you throw everything in the slow cooker and stir it every so often. Here is how you make the queso cheese dip
- Before you do anything, be sure you spray the inside of your slow cooker with non-stick cooking spray or wipe it with olive oil.
- Then, place all of the ingredients in the slow cooker (except for the noodles) in the slow cooker and cook on low for 2 hours, stirring every 30 minutes.
- When there is about 15 minutes left of cooking time for the queso, you want to cook your pasta until it is al dente (has a little bite to it).
- Strain the water from the pasta and set the pasta aside.
- When to queso is creamy and has no lumps, turn the heat to warm and stir the queso.
- Add the noodles to the queso and combine the two until all the noodles are covered in the queso cheese sauce.
- Serve with fresh cilantro, salsa, or guacamole.
here’s a tip
If you are not serving the queso dip mac and cheese right away, keep the queso on warm and then add the pasta into the slow cooker right before serving.
Tips + Tricks
Tools You’ll Need
Can I add other ingredients to this queso dip mac and cheese?
Yes! You can add more ingredient to this queso dip mac and cheese. Below are some great options.
- Diced bell peppers– add the diced bell peppers to the slow cooker with 1 hour left of the cook time.
- Corn – add the corn with 30 minutes left of the cook time.
- Fresh Spinach– you can add the fresh spinach into the queso dip cheese sauce right before adding in the pasta. Add the spinach to the sauce, stir, and cover the slow cooker and add the pasta into the slow cooker after the spinach has wilted.
- Black Beans– add the black beans to the slow cooker when there is 1 hour left of the cook time.
- Cayenne pepper – if you wan the queso to be a bit spicier, add a pinch of cayenne to the queso at the beginning with all the other ingredients.
How do I store this queso dip mac and cheese?
To store this queso dip mac and cheese, we suggest storing the queso cheese sauce separate from the noodles. Let everything cool completely before placing them in an airtight container.
Store in the refrigerator for up to 5 days.
Can I freeze this queso dip mac and cheese?
We do not suggest freezing this queso dip mac and cheese.
Reheating Instructions
To reheat this queso dip mac and cheese, pour the queso in the slow cooker or in a pot and add 1/4 cup water or broth and heat on low until the queso melts and gets creamy again. Heat over low heat until warm and then add noodles right before serving.
Queso Dip Mac and Cheese
Ingredients
- 1 tablespoon cornstarch
- 1/2 cup 2% milk
- 2 cups shredded pepper jack cheese
- 16 oz. American cheese cut into pieces*
- 8 oz. cream cheese
- 16 oz. salsa any kind
- 2 teaspoons granulated garlic
- 1 teaspoon cumin
- 16 oz. uncooked pasta
Instructions
- First, spray the slow cooker with non-stick cooking spray.
- Then, whisk cornstarch into the milk until it dissolves. Pour into the slow cooker and then add the rest of the ingredients.
- Mix everything together and then cover the slow cooker.
- Cook on low for 1.5 to 2 hours stirring every 15-30 minutes to be sure the edges don’t burn. We recommend NOT cooking this on high as it can easily burn.
- When there is about 15 minutes left of cook time bring a large pot of water to a boil and add the pasta to the boiling water.
- Add the pasta to the water and then cook until the pasta is al dente.
- Strain the water from the pasta and set the pasta aside.
- Finally, when all the cheese is melted and smooth, stir and turn the slow cooker to warm.
- Add the pasta to the slow cooker and stir until all of the pasta is covered in the queso.
- Serve with scoop of salsa or guacamole on top.
