Get ready to indulge in some mouthwatering goodness with our Slow Cooker Mac and Cheese Recipe! This creamy and extremely cheesy family favorite is not only a delicious easy dinner on its own, but also makes for a delightful side dish. Macaroni and Cheese is a timeless classic that will have your family craving for seconds! And guess what? Making this beloved dish in a slow cooker is one of the easiest ways to whip up some homemade mac and cheese! So why wait? Dive into the ooey-gooey goodness now!
SLOW COOKER MAC AND CHEESE IS THE CHEESIEST
Macaroni and Cheese is a beloved classic that has been around for decades and for good reason! It’s creamy, cheesy, and oh-so-tasty. We all have memories of devouring a big bowl of mac and cheese as kids, and it’s no surprise that this dish still holds a special place in our hearts.
Nowadays, mac and cheese comes in all sorts of variations. Some people prefer a classic, no-frills recipe, while others like to add bacon, jalapenos, or even lobster! But no matter how you like your mac and cheese, there is no denying that it’s one of the most comforting and satisfying dishes out there.
And making mac and cheese in a slow cooker? Well, that’s just genius! With this method, the pasta cooks in the sauce, which results in an even creamier and cheesier texture. Plus, it’s so easy – just throw all of the ingredients in the slow cooker and let it do its thing!
WHAT YOU NEED TO MAKE SLOW COOKER MAC AND CHEESE
Whipping up this creamy, cheesy classic is a breeze! You don’t need to put in much effort or gather a long list of ingredients. Simple essentials like pasta, a variety of dairy, a few cheeses, and some spices are all you need.
- Elbow Macaroni pasta
- Evaporated Milk
- Whole Milk
- Velveeta Cheese
- Cream Cheese
- Sharp Cheddar
- Onion Powder
- Garlic Powder
- Dry Mustard
- Salt and Pepper
HOW TO PREPARE MAC AND CHEESE
The recipe instructions are super easy! Begin by cooking the pasta until it’s almost al dente. After that, toss everything into the slow cooker, stir it, and let it do its magic. In no time, you’ll have a tasty pot of cheesy goodness to delight your family.
WHAT IS THE BEST WAY TO STORE LEFTOVERS
Make sure to let the mac and cheese cool down completely before placing it in an airtight container. You can refrigerate it for up to 3 days or freeze it for up to 3 months. When reheating refrigerated pasta, use the microwave at 50% power until the pasta reaches an internal temperature of 165°F. For frozen pasta, start by thawing it in the refrigerator and then adding 1 tablespoon of milk for every cup of pasta. Cover it and bake at 350°F until it reaches an internal temperature of 165°F.
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Slow Cooker Mac and Cheese
- 16 oz elbow macaroni
- ½ cup butter cubed
- 1 can evaporated milk (12 ounces)
- 3 cups whole milk
- 12 oz Velveeta cheese cubed
- 4 oz cream cheese cubed
- 4 cups sharp cheddar cheese shredded, divided
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp dry mustard
- pinch nutmeg
- salt and pepper to taste
- Spray the inside of the slow cooker with cooking spray or use a slow cooker liner.
- Bring a big pot of generously salted water to a boil. Cook the macaroni until it is almost done. You want the pasta to still be somewhat firm, cook for approximately 5-7 minutes.
- Drain the macaroni, then gently stir in the butter until it is completely melted. Transfer the buttered pasta to the slow cooker.
- To the slow cooker add the evaporated milk, whole milk, Velveeta cheese, cream cheese, 2 cups of cheddar cheese, onion powder, garlic powder, dry mustard, nutmeg and salt and pepper. Gently mix together and cover.
- Cook on low heat for 1½ hours. Then stir in the remaining 2 cups of shredded cheddar cheese. Cover and cook for an additional 30 minutes. Stir before serving.
So, whether you’re looking for a quick and easy weeknight dinner or a delicious side dish for your next potluck, slow cooker mac and cheese is the answer. It’s a timeless classic that will never go out of style, and we guarantee that your family and friends will be begging for seconds. So, what are you waiting for? Get cooking!
Have you ever added any unique ingredients to your mac and cheese? What was it? and, How did it turn out?
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