Description
This Slow Cooker Macaroni and Cheese combines Velveeta, cheddar, whole milk, and evaporated milk for an exceptionally rich and creamy comfort food. The slow cooker keeps preparation simple and produces a warm, cheesy dish perfect as a main course or side.
Ingredients
16 oz elbow macaroni
2½ cups whole milk
12 oz evaporated milk
4 tablespoons butter
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon ground dry mustard
2½ cups mild cheddar cheese, shredded and divided
8 ounces Velveeta, cubed
Instructions
- Boil the elbow macaroni according to the package instructions until al dente. Drain well and set aside.
- Add the cooked macaroni, whole milk, evaporated milk, butter, salt, onion powder, dry mustard, 2 cups of the shredded cheddar cheese, and cubed Velveeta to the slow cooker. Stir to combine.
- Cover and cook on low for 4 to 5 hours, stirring approximately every 2 hours.
- Sprinkle the remaining ½ cup cheddar cheese evenly over the top. Cover and allow the cheese to melt just before serving.
- Serve immediately for the creamiest consistency, or let the macaroni and cheese rest for about 15 minutes before serving for a thicker consistency.
Notes
Cook the macaroni only until al dente because it will continue to soften in the slow cooker.
Replace some or all of the mild cheddar with sharp cheddar for a stronger cheese flavor.
For extra heat, add cayenne pepper, crushed red pepper, or diced jalapeños to taste.
Monterey Jack or smoked cheddar can be substituted for part of the cheddar cheese.
Cooked broccoli, peas, or other vegetables can be stirred in near the end of cooking.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
When reheating, add a small splash of milk and warm gently, stirring as needed to restore the creamy consistency.
Leftovers can be frozen in a freezer-safe container, although the texture of the pasta and cheese sauce may change after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 760 kcal
- Sugar: 13 g
- Sodium: 1120 mg
- Fat: 39 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 115 mg
