Slow Cooker Mac and Cheese

Slow Cooker Mac and Cheese

Somedays I am completely surprised by the reaction certain posts receive. There are times when I think something is going to be hugely popular because of a great picture or my brilliant writing. Then it receives minimal reaction. Or I think something will bomb completely and it gets rave reviews, like my Pesto Pasta for One. That’s the beauty of a blog. I receive instant feedback.

Over the summer I made ribs and made a slow cooker mac and cheese to serve on the side. My guests ranted and raved about the cheesy piles of pasta. In fact, I think they liked it so much I could have skipped the ribs and they still would have enjoyed the meal. I decided to post a picture of the ribs along with some of my favorite tips called Four Tips for Great Ribs on this blog. You can clearly see the mac and cheese in the background of the picture. To my surprise, I received more requests for the pasta recipe than on my darn rib tips.

Well, I have updated the recipe from what I made over the summer. It’s even easier and wonderfully flavorful. The secret is in the Dijon mustard. You can’t taste the mustard, but it really brings out the flavor of the cheese and creates more depth to the entire dish.

Featured on BonAppetit.com

Slow Cooker Mac and Cheese
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Entree
Serves: 4-6 people
Ingredients
  • 3 cups pasta, uncooked
  • 3 Tbl. butter, unsalted
  • 8 oz. Velveeta cheese, cubed
  • 1 ¼ cup sharp cheddar cheese, shredded
  • 1 tsp. Dijon mustard
  • 1 cup milk
  • ½ cup heavy cream
  • 1 tsp. salt
  • ¼ tsp. pepper
Instructions
  1. Cook the pasta in salted boiling water for 5 minutes or until it is just under al dente. Drain and place in the slow cooker. Add the remaining ingredients to the pasta and stir until well combined. Cook on high for 2 – 3 hours stirring about every 30 minutes.
  2. Note: Some people have mentioned their mixture finished cooking after 1 1/2 hours on high. It really depends on the type of slow cooker you have. So it wouldn’t hurt to check for doneness at that time. The pasta should still hold its shape and the cheese is completely creamy. This makes about 6 servings as a side dish.
Author’s Note
It’s important to choose pasta that is thick and hearty to gain the most benefit from this recipe. My favorite pasta to use is called Cavatappi. It is thick like penne pasta but has a twist to make hold all the cheesy goodness.

Comments

  1. Like Kevin before me, I haven’t had mac and cheese for a while…of course, now I want! I want!

  2. That mac & cheese looks so good! It has been too long since I last had mac & cheese.

  3. That mac and cheese was literally the best I’ve ever had. DELICIOUS. The ribs were pretty good, too. :0)

  4. swandiver says:

    What would happen if I substituted the Velveeta for say, muenster? Would it get the same consistency?

  5. Great idea for the kids. Especially when I ahve stuff that is more adultish.

  6. looks delicious

  7. Now I regret using my velveeta for queso dip yesterday. Guess I’ll have to run to the store for more, because I NEED this!

  8. Your mac and cheese looks and sounds amazing. I also clicked over to your ribs and they are calling my name – delicious!

  9. This would definately get eaten first at my house. I have a renewed appreciation for my slow cooker so this is one of the first recipes to try this week.

  10. Lisa Marie says:

    This looks yummy. We had ribs yesterday. Jerry smoked them. Do you know what you get when you smoke beef ribs?! Jerky! Ha ha.. live and learn.

Trackbacks

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  2. [...] The recipe that I used can be found here. [...]

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