Prep Time: 10 mins | Cook Time: 2 hrs
This slow-cooker version of macaroni and cheese is going to be your newest favorite. An easy version of our all-time favorite with the same superb taste. This is the perfect recipe if you are looking for an easy meal to prep, especially during busy days. It’s a no-fuss and takes little to no effort to make. Just simply throw everything in your slow cooker, walk away, and come home to an inviting aroma that no one can’t ever resist!
I used to make Mac & cheese on the stovetop. It’s a bit fussy, but the result is great. Now that I found this slow cooker version, I like it more this does not require too much effort. It is a winner recipe that busy moms like myself will surely love!
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Ingredients
6 tablespoons salted butter
1 pound macaroni pasta, uncooked
1 (12 ounces) can evaporate milk
1 (8 ounces) package of Velveeta cheese
1 pound shredded sharp cheddar cheese
1 (8 ounces) package of cream cheese, softened
2 1/2 c. cups milk
1/2 teaspoon dry mustard powder
1 tablespoon Sea salt
1/2 teaspoon ground black pepper
How to make Slow Cooker Macaroni and Cheese
Step 1: Cook the macaroni in a large pot of boiling salted water for about 6 minutes. When done, strain and rinse the pasta.
Step 2: Using cooking spray, grease the bowl of a slow cooker. Add all the ingredients inside, keeping 1/4 c of shredded sharp cheddar cheese aside. Mix well.
Step 3: Put the lid on and set it to cook for 2 to 3 hours on high, stirring twice as it cooks.
Step 4: Remove the cover and sprinkle with the reserved shredded sharp cheese. Replace the lid and let the cheese melt.
Step 5: Serve the macaroni and cheese right away. Enjoy!
Note:
Make sure not to overcook the pasta as it’ll turn mushy. I suggest starting checking after 2 hours of cooking.
Ingredients
- 6 tablespoons salted butter
- 1 pound macaroni pasta, uncooked
- 1 (12 ounces) can evaporate milk
- 1 (8 ounces) package of Velveeta cheese
- 1 pound shredded sharp cheddar cheese
- 1 (8 ounces) package of cream cheese, softened
- 2 1/2 c. cups milk
- 1/2 teaspoon dry mustard powder
- 1 tablespoon Sea salt
- 1/2 teaspoon ground black pepper
Instructions
Step 1: Cook the macaroni in a large pot of boiling salted water for about 6 minutes. When done, strain and rinse the pasta.
Step 2: Using cooking spray, grease the bowl of a slow cooker. Add all the ingredients inside, keeping 1/4 c of shredded sharp cheddar cheese aside. Mix well.
Step 3: Put the lid on and set it to cook for 2 to 3 hours on high, stirring twice as it cooks.
Step 4: Remove the cover and sprinkle with the reserved shredded sharp cheese. Replace the lid and let the cheese melt.
Step 5: Serve the macaroni and cheese right away. Enjoy!
Notes
Make sure not to overcook the pasta as it’ll turn mushy. I suggest starting checking after 2 hours of cooking.
