This Mac and Cheese recipe is super easy to make! With the help of a slow cooker, this will be very hassle-free! This is one of my favorite dishes to cook for my family. They just can’t get enough of it! The best thing about this is that you can just toss everything into the slow cooker and let it do its thing! I can’t think of any reason why you shouldn’t give this a try. Enjoy!
Ingredients:
1 16 oz. package of shredded sharp cheddar
1 12 oz. can evaporate milk
2 1/2 c whole milk
8 oz. Velveeta
8 oz. of cream cheese
16 oz. elbow macaroni
6 tbsp butter
1/2 tsp dry mustard
1 tbsp salt
1/2 tsp black pepper
Slow Cooker Mac and Cheese:
1 (16 oz.) package of shredded sharp cheddar
8 oz. cream cheese
1 (12 oz.) can of evaporated milk
16 oz. elbow macaroni
2 1/2 c milk
4 tbsp butter
1/2 tsp dry mustard
8 oz. Velveeta
1 tbsp salt
Directions:
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the elbow macaroni and a bit of salt, then cook for a few minutes until firm to bite. Drain and rinse the macaroni with cold water to stop the cooking process.
Apply cooking spray to the inside of a slow cooker.
Put all the ingredients into the prepared slow cooker setting aside about 1/4 cup of shredded cheddar cheese. Stir everything until well incorporated.
Cover and seal the slow cooker, then cook everything for about 2 to 3 hours on a high setting. Make sure to stir twice during the cooking period.
Scatter the 1/4 cup of shredded cheddar cheese over the dish and allow it to melt completely.
Serve right away. Enjoy!
Ingredients
- 1 16 oz. package of shredded sharp cheddar
- 1 12 oz. can evaporate milk
- 2 1/2 c whole milk
- 8 oz. Velveeta
- 8 oz. of cream cheese
- 16 oz. elbow macaroni
- 6 tbsp butter
- 1/2 tsp dry mustard
- 1 tbsp salt
- 1/2 tsp black pepper
- Slow Cooker Mac and Cheese:
- 1 (16 oz.) package of shredded sharp cheddar
- 8 oz. cream cheese
- 1 (12 oz.) can of evaporated milk
- 16 oz. elbow macaroni
- 2 1/2 c milk
- 4 tbsp butter
- 1/2 tsp dry mustard
- 8 oz. Velveeta
- 1 tbsp salt
Instructions
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the elbow macaroni and a bit of salt, then cook for a few minutes until firm to bite. Drain and rinse the macaroni with cold water to stop the cooking process.
Apply cooking spray to the inside of a slow cooker.
Put all the ingredients into the prepared slow cooker setting aside about 1/4 cup of shredded cheddar cheese. Stir everything until well incorporated.
Cover and seal the slow cooker, then cook everything for about 2 to 3 hours on a high setting. Make sure to stir twice during the cooking period.
Scatter the 1/4 cup of shredded cheddar cheese over the dish and allow it to melt completely.
Serve right away. Enjoy!
