Mac and cheese is a staple in any American household. It’s the comfort food that you make for a cozy night in, it’s the perfect easy recipe for a college student, and it’s a great side to make with any dinner. If you’re looking for the perfect creamy, cheesy, and steaming hot mac and cheese recipe, you have found yourself on the right page!
If only you could automate your mac and cheese preparation, right? You can, with a slow cooker! This crockpot mac and cheese recipe is so special because it takes all the fuss out of the preparation process. Enjoy your mac and cheese hassle free!
How to make Crockpot Mac and Cheese?
Cook pasta according to package instructions and take the pot off the stove 3 minutes before the pasta is al dente.
Place your pasta, milk, Velveeta, butter, and cheese into the crockpot.
Stir the mixture in the crockpot and top with parmesan.
Cook on low heat for 2-3 hours. Stir occasionally. Check for readiness from time to time.
What can I add to my crockpot mac and cheese?
The beauty of mac and cheese is that it can be a side dish or a main dish. It’s entirely up to you! If you want to spice up your mac and cheese and make it more of a main dish, you can add extra ingredients to the mix. Try adding bacon or ham for a little protein. Both are crockpot-safe! You can also sprinkle some garlic into the sauce.
Is mac and cheese still good the next day?
Yes! You just have to reheat it. If you’re preparing for a party or want to meal prep for the week to make your life a little bit easier, you can cook a batch of mac and cheese ahead of time. Store it in the fridge and heat it up in a pan, pot, or microwave. You can even bake your leftovers in the oven for an extra portion of crunch!
What can I serve with mac and cheese?
This crockpot mac and cheese deserves to be the main event on your dinner table, so it’ll need some sides. Because the texture and flavor are so rich and creamy, you can offset the dish with some vegetables. Prepare a side salad and some steamed veggies. Coleslaw will do! My advice is – stay away from potatoes.
- 16 oz elbow macaroni
- 3 cups milk
- 8 oz velveeta cut into chunks
- 1/4 cup salted butter cut into chunks
- 3 cups cheddar cheese shredded
- 1/4 cup Parmesan cheese grated
1. Cook pasta according to package instructions and take the pot off the stove 3 minutes before the pasta is al dente.
2. Place your pasta, milk, Velveeta, butter, and cheese into the crockpot.
3. Stir the mixture in the crockpot and top with parmesan.
4. Cook on low heat for 2-3 hours. Stir occasionally. Check for readiness from time to time.
Calories: 450kcal | Carbohydrates: 41g | Protein: 22g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 685mg | Potassium: 313mg | Fiber: 1g | Sugar: 7g | Vitamin A: 842IU | Vitamin C: 1mg | Calcium: 498mg | Iron: 1mg