Slow Cooker 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!
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.