Description
A deliciously creamy macaroni and cheese made in a slow cooker.
Ingredients
Scale
- 16 ounces elbow macaroni (uncooked)
- 4 cups whole milk
- 8 ounces yellow cheddar cheese (extra-sharp, shredded by hand)
- 8 ounces white cheddar cheese (extra-sharp, shredded by hand)
- 8 ounces Velveeta (1-inch cubes)
- 1½ teaspoons sea salt (optional)
- ½ teaspoon white pepper
- 1 teaspoon ground mustard
Instructions
- In the insert of your crockpot, place the milk, uncooked elbow macaroni noodles, shredded cheeses, and seasonings. Stir well.
- Turn the slow cooker on high and cook for 1 hour, stirring occasionally.
- Cut the Velveeta into small, one-inch cubes and stir in until it starts to melt.
- Cook on high for an additional 30-60 minutes until it’s hot and creamy, stirring occasionally.
Notes
- For a spicier kick, consider adding some hot sauce or diced jalapeños.
- Adjust cooking time based on your slow cooker model.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg