Andy Montoya
Slow cookers can be used to make a variety of cheese-based dishes, including dips, soups, sandwiches, casseroles, and mac and cheese. Using a slow cooker is an efficient way to prepare and cook these dishes, as it requires minimal preparation and can be left to cook unattended for several hours. This makes it ideal for parties, potlucks, and gatherings, as well as for preparing meals in advance.
Using a Slow Cooker for Cheese
| Characteristics | Values |
|---|---|
| Types of Cheese | Cheddar, Monterey Jack, Cream Cheese, Mozzarella, Velveeta, American, Gouda, Havarti, Munster, Supremo Mexican Blend, Yellow American Block-Style, White American Block-Style, and more |
| Other Ingredients | Beef, Sausage, Spices, Tomatoes, Beans, Eggs, Butter, Pasta, Milk, Lime Juice, Cilantro, Onion, Pepper, Olive Oil, Cumin, Red Pepper Flakes, Chili Powder, Chicken, Pork, Turkey, and more |
| Temperature | High or Low |
| Time | 2-5 hours, depending on the recipe |
| Stirring | Stir occasionally to ensure even melting and to prevent sticking |
| Storage | Store in an airtight container in the refrigerator for up to 3-4 days |
| Reheating | Reheat in the slow cooker or microwave |
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What You'll Learn
Slow cooker mac and cheese
Ingredients
The ingredients for slow cooker mac and cheese are simple: you will need macaroni, butter, cheese, milk, and seasonings. For the cheese, sharp cheddar is recommended, but you can also use Muenster, White American, White Cheddar, or Marble cheese. You can shred in some extra cheddar right before serving for that intense cheese pull. For the seasonings, you can simply season with salt and pepper, or add in some mustard, garlic, and cayenne for some extra flavour.
Preparation
First, shred the cheese from a block—pre-shredded cheeses do not work as well and can make the dish gritty. Boil the macaroni noodles according to the directions, but reduce the cooking time by a couple of minutes so that the noodles are very al dente. Drain the noodles and rinse them under cold water to stop them from cooking further.
Cooking
Now, simply throw the milk, cheese, and seasonings in the slow cooker with the macaroni. You can also add in some butter for richness and flavour. Cook on low for 2 to 3 hours, stirring occasionally, or on high for 1 to 2 hours. The cooking time will depend on your slow cooker, so be sure to check the mac and cheese regularly to prevent it from overcooking and becoming mushy.
Serving
Once the mac and cheese is cooked to your liking, switch the slow cooker to the warm setting and serve. If you find the dish too thick, you can stir in some warm milk to loosen it up. If you are not serving immediately, you can leave the lid on the slow cooker to keep the dish warm.
Tips
- If you want to reheat the mac and cheese, simply add some milk to loosen the sauce.
- If you want to add a crunchy topping, some recipes suggest adding breadcrumbs during the last 15 minutes of cooking. However, others have found that the breadcrumbs do not get crisp in the slow cooker.
- You can also bake the mac and cheese in the oven if you prefer. Preheat the oven to 350°F and bake for 30 minutes covered, then 30 minutes uncovered.
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Slow cooker cheese dip
Ingredients:
- Ground beef or turkey
- Spicy pork sausage or mild sausage
- Velveeta cheese, cubed
- Diced tomatoes with green chiles
- Refried beans (optional)
- Cream cheese (optional)
- Hot salsa or taco seasoning (optional)
- Tortilla chips, vegetables, or other dippers of your choice
Instructions:
- Cook the ground beef and sausage in a large skillet over medium heat until no longer pink. Drain any excess grease to prevent the dip from becoming oily.
- Transfer the cooked meat to a 3- or 4-quart slow cooker.
- Stir in the cubed Velveeta cheese and diced tomatoes with green chiles. You can also add a can of refried beans at this stage for extra creaminess.
- Cover the slow cooker and set it to low.
- Let the dip cook for 4 to 5 hours, stirring occasionally to ensure even melting and prevent sticking.
- Once the cheese is fully melted and the dip is creamy, it's ready to serve!
- Serve the dip with tortilla chips, red pepper and cucumber sticks, or your favorite vegetables and dippers.
Tips and Variations:
- For a creamier and richer dip, you can replace the Velveeta with cream cheese.
- If you prefer a spicier dip, keep the seeds in the jalapenos, add more, or use chili powder or hot salsa.
- To make it milder, use regular diced tomatoes without chiles and mild sausage.
- You can also add a dash of evaporated milk to thin out the dip if it becomes too thick.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the slow cooker or microwave.
Enjoy your warm and cheesy creation!
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Slow cooker cheese soup
This slow cooker cheese soup recipe is an indulgent, comforting, and largely hands-off meal. It is perfect for cold afternoons and can be served in a pretzel bread bowl or a hollowed-out loaf of homemade buttermilk bread. You can also serve it with a wedge of quiche with spinach or a tangy apple fruit salad with mayonnaise.
Ingredients
- High-quality chicken broth or stock
- Onion
- Carrot
- Celery
- Bell pepper
- Butter
- Salt
- Black pepper
- Crushed red pepper
- Cheddar cheese
- Cream cheese
- Milk
- Cornstarch
- Beer (optional)
Instructions
- Place the stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in a 6-quart slow cooker.
- Cover and cook on HIGH until the vegetables are tender, about 3 hours.
- Whisk in the Cheddar cheese, cream cheese, and 1 cup of milk. Cover and cook on HIGH, whisking occasionally, until the cheese is melted and smooth, about 30 minutes.
- Whisk together cornstarch and the remaining milk in a small bowl until smooth. Whisk this mixture into the soup in the slow cooker.
- Cover and cook on HIGH, whisking occasionally, until thickened, about 15 minutes.
- If desired, stir in beer at the beginning of the cooking process to burn off the alcohol.
- Serve with desired toppings such as croutons, popcorn, cooked crumbled bacon, or sliced green onions.
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Slow cooker cheeseburger soup
Ingredients
- Ground beef
- Bacon
- Potatoes
- Carrots
- Celery
- Onion
- Salt
- Pepper
- Basil
- Garlic powder
- Chicken broth
- Cream cheese
- Velveeta cheese
- Shredded cheese
- Green onions
- Tomatoes
- Croutons
- Lettuce
- Pickles
- Sour cream
Instructions
- Grease the insert of your slow cooker.
- Brown the ground beef in a large skillet and drain off any excess grease.
- Add the veggies to the slow cooker, then pour the chicken broth over the top.
- Cover with a lid and cook on low heat for 7 hours.
- In a separate pan, cook the bacon until crispy.
- Once the bacon is cooked, chop it into small pieces.
- Add the ground beef, bacon, and remaining ingredients to the slow cooker.
- Cover and cook for an additional hour on low heat.
- Stir until the cheeses are blended into the soup.
- Serve warm with your favorite cheeseburger toppings.
Tips
- For a gluten-free option, replace the all-purpose flour with gluten-free flour.
- For a dairy-free option, use almond milk instead of cow's milk.
- For extra flavor, add hot Italian sausage or venison burger.
- To make it extra cheesy, top with extra shredded cheese and green onions.
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Slow cooker cheese meatballs
Ingredients
- Beef
- Bread crumbs
- Parmesan cheese
- Salt
- Basil
- Pepper
- Worcestershire sauce
- Garlic
- Eggs
- Mozzarella cheese
- Pasta sauce
- Spaghetti
Instructions
- Mix the beef, bread crumbs, Parmesan cheese, salt, basil, pepper, Worcestershire sauce, garlic, and eggs in a large bowl.
- Shape the mixture into 14 to 16 (2-inch) meatballs.
- Press 1 small mozzarella ball into the center of each meatball, sealing it inside.
- Heat oil in a 10- to 12-inch skillet over medium-high heat.
- Add the meatballs to the skillet and cook until browned on all sides.
- Pour one jar of pasta sauce into a 3- to 4-quart slow cooker.
- Carefully place the browned meatballs on top of the sauce.
- Pour the second jar of pasta sauce over the meatballs.
- Cover the slow cooker and cook on low heat for 5 to 6 hours.
- In the last 15 minutes of cooking, prepare the spaghetti according to the package instructions.
- Serve the meatballs and sauce over the cooked spaghetti.
Tips
- You can make these meatballs ahead of time and reheat them in the slow cooker or oven when you're ready to serve.
- These meatballs go well with sides such as garlic bread, a fresh green salad, roasted vegetables, or a simple pasta dish like spaghetti or penne.
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Frequently asked questions
It is recommended to cook cheese in a slow cooker for 2-5 hours, depending on the recipe and desired consistency.
Freshly cubed or grated cheese is preferable in a slow cooker, but shredded cheese can be used if necessary. To prevent the shredded cheese from becoming stringy, add milk and stir occasionally.
Yes, you can add various ingredients to your cheese dip, such as meat, vegetables, beans, and spices. Popular additions include ground beef, sausage, tomatoes, and jalapeños.
There are several recipes that utilize a slow cooker and include cheese as an ingredient. Some ideas are mac and cheese, queso dip, cheeseburger soup, and potato soup.
To prevent cheese from burning in a slow cooker, it is recommended to add it towards the end of the cooking process. Adding the cheese 30 minutes to an hour before serving can help achieve a nice melt without burning.
