Culinary Cory

Recipes + Essays

Slow Cooker Mac and Cheese

This recipe’s success is rooted in using ingredients that can hold up to a long cooking period. I’m a huge fan of Cavatippi pasta because it has the texture of a Penne or Elbow macaroni, only more twisty.

And before you roll your eyes at my use of Velvetta cheese, I recommend you hear me out. The Velvetta adds body to the cheese sauce without the need for flour. Plus, it reminds me of my childhood a bit. The heavy cream adds richness, while the Dijon mustard brings out the dish’s cheesiness.

Slow Cooker Mac and Cheese

Makes 6 hearty servings

Pasta – 3 cups, uncooked
Unsalted butter – 3 tablespoons, unsalted
Velveeta cheese – 8 ounces, cubed
Sharp cheddar cheese – 1 ¼ cup, shredded
Dijon mustard – 1 teaspoon
Milk – 1 cup
Heavy Cream – ½ cup
Salt – 1 teaspoon
Pepper – ¼ teaspoon

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.  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.