Who doesn’t love macaroni and cheese? Tiny, tender tubes of pasta coated in a thick creamy, cheesy sauce that’s loaded with sharp cheddar and a touch of mascarpone, wrapping those bites of macaroni inside and out in a rich, luscious sauce. It’s a dish that’s oh, so comforting – and stirred up from beginning to end in your slow cooker!
I’ve typically always baked macaroni and cheese in the oven, complete with a rich béchamel sauce, topped with toasted breadcrumbs. It’s hard to beat the real deal. But what to do if company is coming, you need to make it a bit in advance and hold it for that guest who is always late? Enter the slow cooker. This is a version that has evolved after many attempts plus some trial and error, as have many recipes in our files. Initially I cooked the macaroni in the traditional method, in a pot full of water on the stove, before moving it to the slow cooker. And there is certainly nothing wrong with this except you’ve got one more pan to clean.
So instead, let’s start the dish by cooking the macaroni in the milk and half and half in the slow cooker. Then toss in a scoop of mascarpone and a generous amount of freshly shredded cheddar cheese. And, for good measure throw in some Velveeta. There’s a reason our Grandmothers added it to those casseroles.
This dish is easy and cooks up faster than you’d think – and the results are some kind of wonderful.
Slow Cooker Macaroni and Cheese
1 pound elbow macaroni
1 tablespoon olive oil
4 cups milk, divided plus more if needed
3 cups half and half, divided
½ cup mascarpone cheese
3 cups sharp white cheddar cheese, grated, about 11 to 12-ounces
1 small package of Velveeta, 8-ounces, cut into cubes
1-½ teaspoons kosher salt, or to taste
½ teaspoon freshly cracked black pepper, or to taste
Add the macaroni to a 5-quart slow cooker. Pour in 3 cups of the milk plus 2 cups of the half and half. Season with 1 teaspoon of the kosher salt. Turn the slow cooker on high and cook for 30 minutes.
Stir the pasta then add the remaining 1 cup of milk along with the mascarpone cheese and cheddar cheese. Stir in the Velveeta plus the remaining kosher salt and the pepper.
Cook on low for about 1 hour or until the macaroni is tender and cooked through, stirring occasionally. Pour in the remaining cup of half and half and check for seasoning, adding more kosher salt and pepper to suit your taste.
The macaroni and cheese will thicken as the pasta absorbs the sauce., so add more milk or half and half as needed.
Serves 10 to 12.
Slow Cooker Macaroni and Cheese
Equipment
- 5-quart slow cooker
Ingredients
- 1 pound elbow macaroni
- 1 tablespoon olive oil
- 4 cups milk, divided plus more if needed
- 3 cups half and half, divided
- ½ cup mascarpone cheese
- 3 cups grated sharp white cheddar cheese, about 11 to 12-ounces
- 1 small package Velveeta, 8-ounces, cut into cubes
- 1-½ teaspoons kosher salt, or to taste
- ½ teaspoon freshly cracked black pepper, or to taste
Instructions
- Add the macaroni to a 5-quart slow cooker. Pour in 3 cups of the milk plus 2 cups of the half and half. Season with 1 teaspoon of the kosher salt. Turn the slow cooker on high and cook for 30 minutes.
- Stir the pasta then add the remaining 1 cup of milk along with the mascarpone cheese and cheddar cheese. Stir in the Velveeta plus the remaining kosher salt and the pepper.
- Cook on low for about 1 hour or until the macaroni is tender and cooked through, stirring occasionally. Pour in the remaining cup of half and half and check for seasoning, adding more kosher salt and pepper to suit your taste.
- The macaroni and cheese will thicken as the pasta absorbs the sauce, so add more milk or half and half as needed.
