Description
This slow cooker mac and cheese is a creamy and comforting dish, perfect for potlucks and gatherings. It’s easy to make and a guaranteed crowd-pleaser.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 16 ounces Velveeta cheese, cut into cubes
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
Instructions
- Cook the elbow macaroni according to package directions, then drain.
- In a large slow cooker, combine the cooked macaroni, milk, melted butter, salt, pepper, paprika, and garlic powder. Stir to combine.
- Add the cubed Velveeta cheese to the slow cooker.
- Cover and cook on low for 2-3 hours, stirring occasionally, until the Velveeta is melted and the sauce is creamy.
- Add the shredded cheddar and Monterey Jack cheeses to the slow cooker. Stir until melted and well combined.
- Serve hot.
Notes
- For extra flavor, you can add a pinch of cayenne pepper.
- If the mac and cheese seems too thick, add a little more milk.
- This recipe is best served immediately.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 550
- Sugar: 7g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg