With Thanksgiving coming up next week, I thought this would be the perfect time to share my Slow Cooker Mac and Cheese recipe with you. With so many things to keep warm up until meal time, this Slow Cooker Mac and Cheese stays warm in the slow cooker which makes it a perfect side dish for Thanksgiving!
Of course this recipe is not only for Thanksgiving. It works great for any gathering. As a matter of fact, I didn’t grow up eating mac and cheese at Thanksgiving. My kids on the other hand definitely think it’s a Thanksgiving must!
This Slow Cooker Mac and Cheese could not be easier! There is no white sauce to make or any complicated steps. You just toss everything in the slow cooker and boil some noodles!
Although this is a “slow cooker” recipe, it can easily be adapted to the stove top. All you have to do is melt the Velveeta, butter and milk on the stove top on low and combine with the boiled pasta.
Whichever way you prepare this mac and cheese, I do think it’s important to add the noodles about 30 minutes or so before you serve it. That allows time for the creamy, cheesy goodness to get in all the nooks and crannies of the macaroni. I think that’s what makes it so good!
Give this mac and cheese a try this holiday season…..or even just for dinner tonight. It’s delicious!
Slow Cooker Mac and Cheese
This slow cooker version of mac and cheese is the ultimate comfort food. Perfect to take to a gathering!
Ingredients
- 24 oz Velveeta
- 1 stick butter
- 2 c milk
- 1 lb macaroni or medium shell pasta
Instructions
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In the insert of a medium size slow cooker, place Velveeta, butter and milk. Cook on low 2-3 hours or high 1-2 hours until melted
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While cheese is melting, boil pasta in a separate pot on the stove. Drain and add to melting cheese 30 minutes before serving.
Recipe Notes
If you are short on time, Velveeta, butter and milk can be melted on the stove top on low and combined with cooked pasta.
1 Comment
It’s about time you posted this.