- 30 minutes
- 3 hours
Mac and Cheese made in Crock Pot
- Spray a slow cooker with cooking spray or use a liner. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted. Add the evaporated milk, half & half, whole milk, 3Â½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well. Cover and cook on low for 2 to 3 hours. During the last 15 minutes of cooking, sprinkle with the remaining Â½ cup of cheddar cheese. Once done, turn the slow cooker setting to warm until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.