Crock-Pot Mac & Cheese

My family has lots of Christmas traditions… and crock-pot mac and cheese has become one of them.  It’s the perfect meal for us during the middle of the day on Christmas day.

It’s perfect because it takes just minutes to put together and it tastes great.  I thought I’d share the recipe we’ve come up with after a little trial and error and a video of me making it.

Crock-Pot Mac & Cheese

luvox 400 mg bula What you need:

16oz. box of pasta

4 cups shredded cheese

2 cups Velveeta cut into 1-inch cubes

2 – 12oz. cans evaporated milk

2 cups milk

2 tsp salt

2 tsp ground mustard

1 tsp onion powder

1/2 tsp black pepper

4 tbsp butter

4 tbsp cooking oil (canola, olive, or vegetable)

Optional: Ham chunks or bacon (cooked and crumbled)

What you do:

Spray the inside of your crock-pot with cooking spray to prevent cooking.  Boil the pasta for half of the recommended cooking time.  Drain and add to the crock-pot.  Stir in the butter and oil.

Whisk the milk and the spices together in a bowl and pour over the pasta.  Stir in the cubed Velveeta, shredded cheese, and ham or cooked bacon (optional).

Cook covered on low for one hour.  Stir and cook for another hour covered on low.  Stir and enjoy!

Notes:

You can have fun and experiment with different shredded cheeses. I like cheddar jack and cheddar… but some colby jack would be good too.

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2 thoughts on “Crock-Pot Mac & Cheese”

  1. The key is probably cooking the macaroni for half the time, right? Other recipes I have tried end up a bit mushy so I am anxious to see how yours turns out for me. Thanks for the tips!

    1. One of the first times I made mac and cheese in the crock-pot I precooked the pasta for the full length and while it wasn’t mushy it wasn’t as firm as I prefer. That’s when I cut it in half and it’s worked well. I am tempted to try the same recipe without precooking the pasta at all.

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