Slow Cooker Mac and Cheese
November 2, 2008 by Culinary Cory
Filed under Dinners, Entertaining, Pasta, Sides
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.
Slow Cooker Mac and Cheese
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. pepperCook 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. The pasta should still hold its shape and the cheese is completely creamy. This makes about 6 servings as a side dish.
Authors 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.
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I like the idea of using a slow cooker for this type of dish but I was a little disappointing in the use of Velveeta cheese. I rarely use Velveeta for anything so I was skeptical but I used it anyway. Unfortunately it made the dish less than desirable. I’d recommend a combination of shredded sharp cheddar and gruyere and skip the processed Velveeta. I also added some freshly grated nutmeg, white pepper, and a dash of white truffle oil. Overall this would have been great without the Velveeta.
best mac and cheese i’ve ever tasted.
Do you think this would work well with whole grain pasta?
Hi Vickie: I think whole grain pasta will work just fine in this recipe. Personally, I’m not a fan of using 100% whole grain. I like to do a 50/50 mix with regular pasta. Makes for a nice balance of textures.
Oh and I used red rind or hoop cheese as my cheese of choice.
This the best crock pot mac and cheese recipe. I added a few bacon bits, just enough to taste not overpower. It tasted even better the next day.
When I had to make something for a Super Bowl party, I knew this was it. It has been a go to recipe for awhile now. I always double it to make sure there is enough. Thanks.
Cheers and happy eating
I was the lucky recipient of a crock pot this xmas and definitely want to try this out. I absolutely worship mac and cheese and this recipe looks amazing.
came across your website/recipe while searching for a crock pot mac & cheese recipe. this was delicious! i am serving w/fried chicken for our NYE party but made a batch last night as a “test” – it is super easy and my stepkids said it was the “best macaroni ever”
the only thing i changed was the heat setting on my slow cooker – 2 or 3 hours on high in mine would have killed it. i went 1 hour on high, 1 hour on low, then switched to “keep warm”. Thanks for the great recipe!
Valerie: Thanks for the feedback. I’m so thrilled to hear your family liked it so much. Happy New Year!
Got this one bookmarked. Love that it’s cooked in the slow cooker.
Hi,
I would like to double this recipe and want to know if I need to change settings on the slow cooker and if I have to cook longer. I need to make this tonight for tomorrow so please advise me ASAp. It looks wonderful and I like the combination of the velvetta and regular chedder cheese. I’m from the old school and always made mine from scratch which means no velvetta. The group I’m making it for are all under 35 years of age which is a velvetta generation.
Hi Kathy,
I have doubled this recipe before and recommend keeping the temperature settings the same. You may need to add about 15 minutes extra on the cooking time. It all depends on the type of pasta you use. I hope you enjoy it.
Mmmmmmmmm, I love macaroni cheese!
what if i try fresh olivieri pasta -stuffed tortellini -my kids love it
it only takes 10 minutes to boil
so i ‘m thinking put all ingredients pasta uncooked into to slow cooker then
walk away
cook for how long though?on high or low?
any suggestions from a seasoned slowcooker expert would be greatly appreciated.
That is an interesting question sweet petunia. I have never tested the recipe using fresh stuffed pasta. However, I think if I were to use fresh tortellini. I would put it in the slow cooker, uncooked, on high for about 30 – 45 minutes. Another way to make the mac and cheese would be to use uncooked fresh tortellini and bake in a greased baking pan for 20 – 25 minutes in a 350 degree oven.
Thanks sooo much…..can’t wait to try it! I will let you know how it goes!!! =)
Just want to make sure I have this right…I lightly boil, than after the pasta is done, I put ice cubes in the water? Than drain and pour it into the bag with the rest of the ingredients, refrigerate it and cook the next day…Do I still cook it on high? Thanks for your help!!!
Sorry for the confusion. The last comment was my first attempt at commenting through my IPhone. This is what I have done for serving slow cooker mac and cheese at a work potluck. The night before, I would boil the pasta until just underdone. Drain and dunk in ice water for about 5 seconds. This will shock the pasta and stop the cooking. Drain and seal in a large zip lock bag. In a separate zip lock bag, combine the remaining ingredients. Then around 11 a.m, pour both bags in the crock pot and cook on high. It should be ready by 1 p.m. I wouldn’t recommend starting the mac and cheese when you get to work at 7:30 a.m. 6 hours of cooking, even on low, would be way too long.
Hi, I was going to make this for a potluck at work….but the problem is, we don’t eat till 1pm, can this been done on low ….. I get in at work at 7:30, but we don’t eat till 1:00? I don’t want it to be mushy or hard….but this recipe looks really good!!! I have to make enough for 30 people? Help?
Thanks,
Lorie
That is actually a really good question. What I would do is lightly boil the pasta and chill it in ice. Drain and pour in a zip lock bag with the rest of the ingrediants the night before. Then pour the bag in the crock pot at around 11 am when you are ready to cook.
This sounds awesome! Your #1 fan (your Mom) suggested i go to your site for supper suggestions. I’ll try this and let you know
Oh this looks like a must try. I don’t use my slow cooker enough and I think it’s time I really start using it (or just justify buying that gorg. All Clad one from Williams Sonoma!)
I made sure to get my crock from storage at my parent’s the last time I was there. I just need to remember to buy the brick of Velveeta and I will be set. Might be great for NYE. I can’t wait to finally make it…
I found your recipe while looking for a crockpot mac and cheese recipe for a family christmas get-together. This was perfect! Everyone ate it up, I tripled the recipe and there wasn’t much left over. Thank you!
Thank you so much for this recipe. I have been searching for the perfect recipe for Crock pot Mac&Cheese for quite a while. My search has ended! Perfect for my kids & those of us that are sick of the blue box kind! Best of all, easy.
Thank you!
Interesting, what do you do differently with you mac and cheese Darius?
Hmmm – I guess I’m going to have to try this one day. You know, macaroni and cheese is in my culture. It’s in my genes…my blood…but I’ve never tried it slow cooked before. Hmmm….
Hehe…Thanks for the tip Lisa Marie. I’ll have to keep that in mind the next time I decide to smoke beef ribs.
I agree Lori, it’s a great recipe for kids. I say add some cut up hot dogs just like when I grew up.
Well Kevin and CakeSpy…I’m glad to hear I reminded you of a old cheesy treasure.
Hi Biz! It is so easy, you will never want to go back to the oven or that boxed stuff.
I have never tried mac n cheese in a slow cooker before! I’ll have to try this.
Thanks!
That’s actually a really good question SwanDiver. I have not tried to used munster in this recipe. I have however subsitiuted bleu cheese or a milder cheddar. I would think munster might work well, but expect the dish to have a smokie taste to it.
Like Kevin before me, I haven’t had mac and cheese for a while…of course, now I want! I want!
That mac & cheese looks so good! It has been too long since I last had mac & cheese.
That mac and cheese was literally the best I’ve ever had. DELICIOUS. The ribs were pretty good, too. :0)
What would happen if I substituted the Velveeta for say, muenster? Would it get the same consistency?
Great idea for the kids. Especially when I ahve stuff that is more adultish.
looks delicious
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!
Your mac and cheese looks and sounds amazing. I also clicked over to your ribs and they are calling my name – delicious!
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.
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.