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Slow Cooker Macaroni & Cheese

Ingredients

  • 16 ounces elbow macaroni
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 6 tablespoons butter
  • 1 12 ounce can evaporated milk
  • 2 1/2 cups whole milk
  • 1 16 ounce package shredded sharp cheddar
  • 8 ounces Velveeta
  • 8 ounces cream cheese
  • 1/2 teaspoon dry mustard

Instructions

  • Slow Cooker Mac and Cheese
  • Ingredients
  • 16 ounces elbow macaroni
  • 1 tablespoon salt
  • 4 tablespoons butter
  • 1 (12 ounce) can evaporated milk
  • 2 1/2 cups milk
  • 1 (16 ounce) package shredded sharp cheddar
  • 8 ounces Velveeta
  • 8 ounces cream cheese
  • 1/2 teaspoon dry mustard
  • Bring a large pot of water to boil for the elbow macaroni. Add 1 tablespoon salt to water. Cook macaroni according to package directions until al dente, about 6 minutes. Drain and rinse.
  • Spray inside slow cooker with non-stick cooking spray. Add all ingredients, saving about 1/4 cup cheddar, and stir.
  • Cover and cook on high for 2 to 3 hours, stirring twice.
  • Sprinkle with reserved cheddar and cover until melted.
  • ENJOY!