Slow Cooker Mac and Cheese

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. Dive into the ooey-gooey goodness now!

Prep Time15

Cook Time2

Total Time2 15

Course: Side Dish

Cuisine: Italian

Keyword: mac and cheese, pasta

Servings: servings

Calories: 536kcal

Ingredients

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

Instructions

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.

Notes

*The Nutritional Facts that have been calculated on this recipe are only estimates.

Nutrition