Crock Pot Mac and Cheese Recipe - comfort food at its best! Effortless to make with only a few simple ingredients. Uncooked elbow macaroni, evaporated milk, whole milk, half-and-half, butter, dry mustard, cajun seasoning, garlic powder, onion powder, parsley, Velveeta, and sharp cheddar cheese. Great as a side dish or meatless main dish.
Add all ingredients except cheddar cheese to the crockpot. Stir to combine.
Cover the slow cooker and cook on HIGH heat for 1 hour.
Remove the lid and stir. Check the pasta for doneness. If the pasta isn't tender, cover the slow cooker and check it every 15 minutes.
Top the pasta with shredded cheddar cheese. Cover the slow cooker and cook for 5 to 10 minutes, until the cheese has melted. Serve immediately.
Notes:
Do not boil the pasta before adding it to the slow cooker. You are going to use the pasta dry - uncooked.
I suggest using Barilla elbow macaroni pasta.
Barilla is a thicker pasta and holds up well in this recipe.
Velveeta works great in this recipe because it melts easily and is smooth. If you aren’t a fan of Velveeta you can substitute American cheese from the deli department.
What can I add to the macaroni and cheese? Broccoli, ham, or bacon are all delicious.
Can I mix all of the ingredients ahead of time and refrigerate the crockpot before cooking? Yes, with the exception of the pasta. Wait until you take it out of the fridge and are turning the slow cooker on before you add the macaroni.
Please keep in mind that all slow cookers cook differently. An older slow cooker may cook hotter (even on low) than a newer crock pot.
Check the pasta at one hour. Stir and test the noodles for doneness. Don't overcook the pasta as it will get mushy.
If the mac and cheese sauce is too thick, thin it out with some milk or water.
Store leftovers in an airtight container in the refrigerator.