No Boil Mac and Cheese in Slow Cooker

No Boil Slow Cooker Slow Cooker Mac and Cheese is so creamy and packed with flavor…perfect for everyday dinners, entertaining or a game day dish!

Ingredients

2 1/2 cups milk

1 (12- ounce) can evaporated milk

1 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

1/2 teaspoon paprika (I used smoked paprika)

1 pound elbow macaroni

1/4 cup butter, cubed4 ounces Velveeta, cubed

8 ounces sharp cheddar cheese, grated

4 ounces Monterey Jack cheese, grated

Step 1: Just Put the Dry Stuff In

Pour the uncooked macaroni into your 5 quart Crock-Pot® Slow Cooker.

Top with butter cut into small cubes

Step 2: Cheese Glorious Cheese

Next grated some cheese. I like to use sharp cheddar and Monterey Jack, but please feel free to adapt this and play around with cheeses you like best. The only non-negotiable here is using Velveeta. I know the world has a love/hate with Velveeta, but honestly nothing can match the creaminess it brings to your mac and cheese.

it turns out better if you grate the cheese at home yourself rather than buy the pre shedded

4 ounces Velveeta, cubed

8 ounces sharp cheddar cheese, grated

4 ounces Monterey Jack cheese, grated

Step 3: Just Sprinkle All Over the Dry Mac

Sprinkle this cheese on top of the uncooked pasta…

Step 4: Wet Stuff

Then whisk together some milk, evaporated milk, salt, pepper and paprika. You could add in a little garlic powder…or really any other spice you like! Nutmeg, is a fun option to add to the flavor, or even ground mustard or little steak seasoning to make it interesting! Use your imagination!

2 1/2 cups milk

1 (12- ounce) can evaporated milk

1 teaspoon kosher salt1/2 teaspoon fresh ground pepper

1/2 teaspoon paprika (I used smoked paprika)

Step 5: Pour the Liquid on Top

Pour the milk mixture on top and stir to combine.

Do your best to press all the macaroni into the milk mixture.

It won’t be completely covered, this is ok.

Step 6: 2 Hours Later Bam!

That’s it! Just put the lid on your slow cooker, turn it on low heat and set it for 2 hours.

Also, you will need to stir the mac and cheese half way through cooking to make sure that all the pasta is in the liquid, and none is stuck on top dry and sad.
When you open the lid after those few hours to this gorgeous site you will probably do a happy dance like I do…every single time.

So creamy, so cheesy and so so delicious.

Comments

[tercero]

Really nice recipe.

I wish I could eat it, but the saturated fat contents in this would kill me.....Literally.

[chefmichel]

Saturated fat, once in 3 months.....will not kill you. especially in a cold winter. Very nice recipe.

[tercero]

Well, actually in my case it would. I'm missing a gene that processes saturated fats properly..which leads to adenomas which leads to colon cancer in my case.

[naveenphp]

it is superb.

[Pothuset]

I can't buy evaporated milk in my area. Can I substitute it with something else?

[StephanieB318]

Is there a different cheese you would recommend instead of Velveeta?

[MelissaC222]

sharp cheddar and smoked gouda make a great mix

[Kittish]

You can always use homemade Velveeta. A quick google search will get you the recipe. It looks really easy to make, and is just cheddar cheese, unflavored gelatin, dry milk powder and boiling water.

[gonzaari003]

tis yes it dos

[MelissaC222]

you can also add ham pieces to make it a meal

[Kittish]

Or seasoned ground beef, or Italian sausage, or any other sort of sausage you like, or shredded rotisserie chicken...

[MelissaC222]

It is also VERY good with a jar of Salsa stirred in

[pattykat515]

Sounds easy and delicious!