This slow cooker macaroni and cheese makes about 6 servings. Optional green or red bell pepper and finely chopped onion may be added for extra flavor.
It's a simple recipe with no need to make a separate sauce. Plus it can be left in the slow cooker and transported to a party or potluck dinner. Just set the slow cooker on warm and serve it right from the crock pot.
See the tips and variations for additional ingredient ideas and possible substitutions.
- 3 cups uncooked elbow macaroni, about 12 ounces
- 5 tablespoons softened butter
- 1 can (12 ounces) cups evaporated milk
- 1/2 cup milk, half-and-half, or light cream
- 3 cups shredded sharp process cheese (Velveeta) or cheddar cheese
- 1/4 cup finely chopped red or green bell pepper, optional
- 1/4 cup finely chopped onion, optional
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- Following the package directions, cook the macaroni in boiling salted water. Drain well and transfer the hot macaroni to a large bowl.
- Butter the slow cooker crockery insert with about 1 tablespoon of the softened butter.
- Add the 4 remaining tablespoons of butter to the hot macaroni and toss to coat thoroughly. Add the evaporated milk, the milk or cream, cheese, and bell pepper and onion, if using. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
- Cover and cook on High 2 to 3 hours, stirring once or twice. Taste and add more salt, as needed.
Tips and Variations
- If you like a crunchy topping, transfer the finished mac and cheese to a buttered 2 1/2 to 3-quart baking dish. Toss 1 cup of finely ground fresh soft bread crumbs with 2 tablespoons of melted butter. Sprinkle over the macaroni and cheese and then put it under the preheated broiler just until the crumbs are browned and crunchy.
- Add 1 to 1 1/2 cups of diced cooked ham or about 1/2 cup of cooked crumbled bacon to the macaroni and cheese mixture.
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