Slow Cooker Mac and Cheese
Ingredients
The pasta
The sauce
-
4
Tbsp
Unsalted Butter, cut into cubes
-
8
oz
Processed Cheese (such as Velveeta®), cut in 1 inch cubes
-
3
cups
Freshly Shredded Cheddar Cheese
-
½
cup
Grated Parmesan Cheese
-
3
cups
Whole Milk
-
½
tsp
Ground Mustard, optional
-
Salt & Pepper
to taste
Instructions
- 1. Spray the crock of a 5 qt or 6 qt slow cooker with cooking spray and add the cubes of butter.
- 2. Boil water in a pot and cook the macaroni until about 85% done, then drain well.
- 3. Turn the slow cooker to Low and add the pasta.
- 4. Add the cheese cubes in an even layer without stirring.
- 5. Sprinkle on the shredded cheese and parmesan without stirring.
- 6. Pour in the milk without stirring, cover, and cook for 1 hour on Low.
- 7. After 1 hour, add ground mustard if using, stir, and check doneness. If not done, cover and cook on Warm for another 45 minutes to 1 hour.
- 8. Stir again and check for doneness, cooking for a total of just under 2 hours.
- 9. Once done, turn off the slow cooker, stir in warmed milk for creaminess, and adjust seasoning.
- 10. Serve immediately.
Nutrition Facts (estimated)
Servings
7
Calories
547
Total fat
30g
Total carbohydrates
50g
Total protein
24g
Sodium
800mg
Cholesterol
80mg
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