Slow Cooker Mac and Cheese
Slow Cooker Mac and Cheese is creamy and delicious. This is a three cheese macaroni recipe. Easy to make and very cheesy.
Servings: 7
Equipment
- 5 qt or 6 qt Slow Cooker
Ingredients
- 16 oz Macaroni Noodles
- 4 Tbsp Unsalted Butter, cut into cubes
- 8 oz Processed Cheese (such as Velveeta®), cut in 1 inch cubes
- 3 cups Freshly Shredded Cheddar Cheese (I use sharp), Not from a bag
- ½ cup Grated Parmesan Cheese
- 3 cups Whole Milk
- ½ tsp Ground Mustard, optional
- Salt & Pepper to taste
Instructions
- Spray the crock of a 5 qt or 6 qt slow cooker with cooking spray. Add the cubes of butter.
- Bring a pot of water to boil and add the macaroni. Cook for about half the time the package directions say. You want the pasta cooked to about 85% done, but not all the way or it will get overcooked and mushy in the slow cooker. Drain well.
- Turn on the slow cooker to Low. Add the pasta to the crock.
- Add the cheese cubes, but don't stir.
- Sprinkle on the shredded cheese and the parmesan, but don't stir.
- Pour in the milk. Do not stir. Put the lid on and cook for 1 hour on Low. Do not cook on High.
- After 1 hour, add the ground mustard, if using, and stir the mac and cheese. Taste a noodle or two to test doneness. If not done, put the lid back on, turn the heat down to Warm, and cook another 45 minutes to 1 hour, or until it reaches desired doneness.
- Stir again, and test for doneness. Mine usually cooks in just under 2 hours (1 hour on Low, and 1 hour on Warm). This is how I avoid overcooking it. Of course, every slow cooker is a little different.
- When done, turn off the slow cooker. Stir in a little warmed milk if you like it creamier. Taste and add a little salt and pepper, if needed.
- Serve immediately.
Nutrition
Calories: 547kcal
