Slow Cooker Mac And Cheese
Creamy slow cooker mac and cheese made with cheddar and Velveeta for a smooth, cheesy texture that never turns gluey and kids love. This easy crock pot side dish is perfect for holidays, potlucks, BBQ, or a cozy family dinner and stays warm for serving.
Ingredients
- 1 pound elbow macaroni
- 7 tablespoons butter
- 2 cups half and half
- ½ cup heavy cream
- 8 ounces Velveeta cheese - cubed
- 4 cups sharp cheddar cheese- shredded
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Spray the base of a 6 or 8 quart slow cooker with spray oil. Over the stove, boil a large pot of salted water. Add elbow macaroni and cook until dente, usually about 9 minutes.
- Drain the water from the pasta into a strainer. Immediately rinse the macaroni with cold water until the pasta is cool enough to touch, stirring frequently. Pat the pasta dry with paper towels.
- Melt the butter in a small bowl in the microwave. Place the pasta in the bottom of the slow cooker. Pour the butter over the pasta and mix well until combined.
- Add the half and half, heavy cream, Velveeta cheese, 3 ½ cups of shredded cheddar cheese, Dijon mustard, salt and pepper to the slow cooker. Mix well until fully combined.
- Place the slow cooker on low heat. Cook for 2-3 hours until cooked through and melted. Try not to cook on high, as it can cause the cheese sauce to separate. Check the mac and cheese at two hours, stirring well. The mac and cheese is done when the pasta is fully tender, and the sauce has thickened and is no longer liquidy. Once cooked, you can switch the slow cooker to keep warm.
- Right before serving, sprinkle the remaining ½ cup of cheddar cheese over the pasta. Place the lid on top for 5 minutes or until the cheese is melted. Serve and enjoy!
Notes
If the cheese sauce thickens too much, you can make it a little thinner with a little milk or extra half and half. If you plan to have the mac and cheese sitting the slow cooker for a while, expect that you will likely need a little extra milk to get the right consistency once cooked.
This mac and cheese makes 8 generous servings, but if you are serving it at a party or potluck with lots of other sides it can easily serve 12-14 people.
Flipping the slow cooker to warm can help keep the food hot for a party or other group dinner.
Use a 6 or 8 quart slow cooker. Final cooking time can vary slightly from slow cooker to slow cooker, so if yours runs warm you may want to check it after the first hour.
Nutrition
Calories: 701kcal | Carbohydrates: 40g | Protein: 35g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 1165mg | Potassium: 242mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1585IU | Vitamin C: 1mg | Calcium: 681mg | Iron: 6mg