Extra Creamy Slow Cooker Macaroni and Cheese

5 from 1 vote

Extra Creamy Slow Cooker Macaroni and Cheese

Creamy. Saucy. Cheesy. Crazy Easy! Need I say more? This foolproof family favorite uses uncooked macaroni and the PERFECT combination of cheeses for the best Extra Creamy Slow Cooker Macaroni and Cheese!

Prep Time10

Cook Time2

Course: Side Dish

Cuisine: American

Keyword: Extra Creamy Slow Cooker Macaroni and Cheese

Servings:

Calories: 563kcal

Author: Jennifer Grissom

Equipment

6 Quart Slow Cooker

Ingredients

1 pound elbow pasta uncooked (Do not use gluten free, wheat, or quick cook pastas)
5 cups whole milk
1 pound Velveeta cheese, cut into 1" cubes original flavor
1 pound colby jack cheese block, shredded not pre-shredded
1/4 cup butter, cubed
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dry powdered mustard
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Instructions

Spray a 6 quart slow cooker with nonstick spray.
Add all of the ingredients to the slow cooker and stir until they are evenly distributed.
Make sure the uncooked pasta is as submerged in the liquid as possible.
Cook on low for 1 hour and then stir. Check the pasta for tenderness and doneness.
Cook for an additional hour or until the pasta is cooked.

Notes

Notes for the perfect Macaroni and Cheese:

Not every brand of Slow Cooker cooks at the same temperature even on the Low setting, so check your macaroni and cheese after 1 hour and adjust the timing if necessary.
Do not use gluten free, wheat, or quick cook pastas as the results can vary.
Whole (full fat) milk produces a richer, creamier, and better quality sauce result.
This recipe was tested with the Original flavor, full fat Velveeta Cheese.
Use a block of Colby Jack cheese as opposed to pre-shredded cheese as the bagged pre-shredded cheeses include anti-caking agents which can affect the consistency and quality of the sauce.
For best results, this recipe is designed to be served immediately and reheating does not produce quite the same quality. If reheating is necessary, add additional milk to loosen up the consistency before reheating.

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