This post may contain affiliate links where I may earn a small commission at no extra cost to you.
There are certain things that just give us all the comforts we need, and for me Mac and Cheese is one of them. It wasn’t even a big thing in our home growing up but once I had this eww gooey delight it made my top 5 comfort food immediately and has only grown on me ever since.
This Mac and Cheese slow cooker recipe is a set it and forget it style recipe that can be done in as little as 2 hours in the slow cooker. It is perfect for office pot luck lunches (ask my co-workers), busy week night dinners, or to warm up with after a day on the ski or toboggan hills. During the winter months it is a regular on our meal plan because it is just too easy and delicious not to have more often than not.
Ingredients and Tools
- Uncooked Pasta
- Whole Milk or heavy cream
- Velveeta
- Cheddar
- Butter
- Parmesan cheese
- Crock Pot or Instant Pot
- Cheese Grater
- Cutting board
- Knives
- Wooden spoon
Possible Add Ins
Mac and Cheese is great on it’s own, but sometimes it’s nice to add a little something extra. Especially when it’s a busy weeknight dinner and you just want to get a complete meal, in a bowl as quickly as possible.
Here are come add ins wee have enjoyed:
- Broccoli
- Cauliflower
- Diced Tomatoes
- Peas
- Bacon
- Shredded chicken or pulled pork
- Ground beef
- Pepperoni and pizza sauce
- Chili
Choosing your cheese
There are so may cheese options out there, and with a dish like this, where cheese is the main event, you want to choose the right one. I personally like a classic creamy mac and cheese so I choose a nice old cheddar to bring add some flavour. If I am looking for that cheese pull I will use half cheddar half mozzarella.
If you like a little kick, pepper jack is your cheese. Feeling a little more refined, and want to load up on black pepper why not try white cheddar?
What is important to think about when straying from the classic cheddar is the characteristics of the cheese once it is melted and how the flavour profile will play with any add ins you may choose to add.
Choosing you pasta
When choosing a pasta for this meal you will want to consider two things, the shape and the size. What I have found works best for this recipe is the elbow macaroni or the medium shells. This is because the pasta is small enough to cook through on such a low heat, and are the perfect shape to soak up the the creamy cheesy sauce.
FAQ’s
Can pasta be cooked in the Slow Cooker, Too?
Yes, it can be an easy way to make a one pot meal. Just make sure you have enough liquid to cover all the pasta.
Can the instant pot be used?
Yes you can. Either as a slow cooker or pressure cooker. Just adjust the cook time for the noodles you choose (usually about 3 minutes) and then manually release after a 2-3 minute natural release.
Can the Recipe be doubled?
Yes it can be doubled, just remember that the past will double in size so make sure you have enough room in your cooker, otherwise you could come home to a real mess.
Can I use pre-shredded cheeses?
Do not use pre-shredded cheese. It is coated with powdered cellulose to keep it from clumping but this also impacts how it melts. It’s worth the extra mess and effort to just shred your own cheese.
Can the macaroni and cheese be saved for left overs? Does it reheat well?
Although you can put it away in an airtight container and refrigerate the left overs, they will not warm up and give you the same creamy mac and cheese you had before.
Instructions
Whether it’s a busy weeknight dinner, a family gathering or work pot luck lunch, you will find this low effort Mac and cheese a staple in your meal rotation.
Being my grating your cheese, and cubing your butter and velveeta cheese.
Add the pasta to the slow cooker along with all ingredients except the milk.
Stir the ingredients and add the milk. If the milk does not completely cover the pasta then add more until they’re completely covered.
Set slow cooker to low for 4-6 hour or high 2 hours.
Stir periodically until pasta is al dente and cheese is blended
Instant Pot variation
If using the Instant Pot set for 3 minutes (or time appropriate for the pasta you are using)
Allow for natural release for 2-3 minutes then manual release
stir, and allow the sauce to thicken (it will be quite liquidy when you first open the Instant pot)
How to make Crockpot Mac and cheese
Crock Pot Mac and cheese
This crock pot mac and cheese is a great side or main dish.
Ingredients
- 500g elbow macaroni
- 2 cups grated cheddar cheese
- 8oz Velveeta Cheese
- 2 Tbsp butter
- 4 cups whole milk or heavy cream
- 1 cup parmesan cheese
Instructions
Whether it's a busy weeknight dinner, a family gathering or work pot luck lunch, you will find this low effort Mac and cheese a staple in your meal rotation.
Being my grating your cheese, and cubing your butter and velveeta cheese.
Add the pasta to the slow cooker along with all ingredients except the milk.
Stir the ingredients and add the milk. If the milk does not completely cover the pasta then add more until they're completely covered.
Set slow cooker to low for 4-6 hour or high 2 hours.
Stir periodically until pasta is al dente and cheese is blended
Notes
Instant Pot variation
If using the Instant Pot set for 3 minutes (or time appropriate for the pasta you are using)
Allow for natural release for 2-3 minutes then manual release
stir, and allow the sauce to thicken (it will be quite liquidy when you first open the Instant pot)
Leave a Reply