Slow-Cooker White Cheddar and Gruyère Mac ‘N Cheese


Est. prep time: 15 minutes
Est. cook time:
 1 hour 45 minutes on high, 3 hours 30 minutes on low
Est. calories per serving: 317-375 (for 1/6th of this recipe, dependant on milk/cream used)
Makes 6-8 servings

  • 2c. Kaslo Sourdough Macaroni (or any preferred short Kaslo noodle)
  • 2c. Preferred milk
  • 3/4c. Heavy cream
  • 1/2c. Grated white cheddar cheese
  • 1/2c. Grated Swiss cheese
  • 1/2c. Grated havarti cheese
  • 2tbsp. Grated gruyère cheese
  • 1/2tsp. Ground mustard
  • 1/2tsp. Garlic powder
  • 1/4tsp. Cayenne pepper
  • 1/2tsp. each S&P (or to preferred taste)


  • Parmesan cheese
  • Fresh thyme
  • Fresh oregano
  • Fresh parsley
  • Pickled jalapeños
  • Hot sauce
  • S&P


  1. In a medium-large slow cooker, combine milk, cream, and spices, and whisk well.
  2. Add two cups of Kaslo Sourdough pasta (raw and uncooked) to the slow cooker, along with all of the grated cheeses. Stir until well mixed. With a wooden spoon, gently press noodles down, to cover with the milk and cream mixture.
  3. Cover, and let cook on low for three and a half hours, or high for an hour and forty-five minutes. As tempting as it may be, unless you smell burning, always follow the cardinal rule of slow cooker use – do not lift the lid during cook time. Trust me, and trust the process.

This is the perfect recipe to treat your love, your family, or yourself to this Valentine’s Day!

See full blog post by Jamie Krause here. 

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