Creamy Slow Cooker Ham Mac and Cheese

Velveeta cheese is widely used for its exceptional ability to melt into a silky-smooth, creamy sauce, which is a key characteristic of this mac and cheese recipe. However, if you prefer an alternative or simply don’t have Velveeta on hand, you have several great options. The most recommended substitute is White American Cheese, typically found at the deli counter. Ask the deli staff to cut you a block (the same amount as Velveeta), which you can then cube. White American cheese melts beautifully and provides a similar creamy texture without the distinct flavor of Velveeta. Another excellent choice for adding creaminess is an equal amount of cream cheese, which will contribute a rich tang and velvety consistency. For a more natural cheese approach, a blend of Monterey Jack and a high-quality sharp cheddar can work, but be aware that these may not melt as uniformly smooth as Velveeta or American cheese, potentially yielding a slightly grainier sauce. Experiment to find your preferred creamy indulgence!

While stovetop mac and cheese can be quick, this slow cooker method offers distinct advantages that often make it the easier and more convenient choice, especially for larger batches or busy schedules. The primary benefit is the “no-boil” method for the noodles; you simply add them uncooked directly to the Crock Pot, eliminating the messy and time-consuming step of boiling and draining pasta. This also means fewer dishes to wash! Furthermore, the slow cooker maintains a consistent, low temperature, which is perfect for achieving perfectly tender macaroni that absorbs all the rich flavors of the cheese sauce without overcooking or sticking. It’s an incredibly hands-off approach – once assembled, you can literally set it and forget it for a few hours, allowing you to focus on other activities. This makes it an ideal recipe for families, individuals who prefer not to use the stove, or even for teaching children to cook safely. In terms of energy consumption, a slow cooker uses significantly less energy over several hours compared to an electric stovetop burner, making it a more energy-efficient cooking method for long-duration dishes.

This Crock Pot Ham Mac and Cheese is exceptionally hearty and robust, making it a wonderfully satisfying meal all on its own. The combination of pasta, creamy cheese, and savory ham provides a complete flavor profile. However, if you’re looking to complement it with a side, consider something that offers a fresh contrast. A simple, crisp green salad with a light vinaigrette dressing is an excellent choice, cutting through the richness of the cheese with its bright flavors. For a boost of vegetables, your favorite steamed or roasted greens like broccoli, asparagus, or green beans would pair beautifully. A side of warm, crusty bread or garlic bread is also fantastic for soaking up every last bit of that delicious cheese sauce. For a heartier spread, especially during colder months, consider serving it with a side of homemade coleslaw or a light tomato soup.

While most slow cookers feature a “warm” setting, it’s generally best to use it sparingly for this particular mac and cheese recipe. Leaving the mac and cheese on the “warm” setting for an extended period, typically more than an hour, can cause the macaroni noodles to continue absorbing the sauce. This will inevitably lead to a much thicker, denser, and potentially drier consistency, as the pasta swells further. The sauce might also start to separate or become grainy under prolonged heat. To maintain the perfectly creamy and loose texture, once your Crock Pot Ham Mac and Cheese is fully cooked and the noodles are tender, it’s advisable to turn off the slow cooker completely and simply keep it covered with its lid. The residual heat will keep the dish warm for a significant amount of time without compromising its delicate consistency. Should the sauce thicken more than desired upon serving, a quick stir with a splash of warmed milk (whole or evaporated milk works best) will help loosen it back to its ideal creaminess.

No, absolutely not! This Crock Pot Ham Mac and Cheese recipe is specifically formulated and tested for the “low” heat setting on your slow cooker. Attempting to cook it on a higher heat setting to expedite the process will lead to undesirable results. High heat will cause the liquids in the recipe to evaporate too quickly, resulting in burnt sections around the edges and bottom of the pot, while leaving the macaroni noodles undercooked and hard in the center. The noodles require a slow, gentle, and consistent heat to properly absorb the liquids and cook through to a tender, creamy perfection. Using high heat will disrupt this delicate balance, leading to a frustrating and inedible outcome. Patience is a virtue when slow cooking, ensuring every ingredient has ample time to meld and cook perfectly. For the best, creamiest, and most evenly cooked Crock Pot Ham Mac and Cheese, always stick to the recommended low heat setting.

Storing leftovers correctly is key to enjoying your delicious Crock Pot Ham Mac and Cheese for several days or even months. Once the dish has cooled down to room temperature (ideally within two hours of cooking), transfer it promptly into an airtight container. This will keep it fresh and safe for consumption in the refrigerator for up to 3 to 4 days. For longer-term storage, this mac and cheese freezes exceptionally well. Portion out the cooled leftovers into freezer-safe containers or heavy-duty freezer bags. Ensure you remove as much air as possible from the containers or bags to prevent freezer burn and maintain quality. When properly frozen, it can be stored for up to 3 months. Always remember to label your containers with the date of preparation for easy tracking.

Reheating your leftover Crock Pot Ham Mac and Cheese requires a gentle touch to preserve its creamy texture and prevent it from drying out. For individual portions, the microwave is often the most convenient method. Place a serving in a microwave-safe dish, add a splash of milk (about 1-2 tablespoons per serving) to help rehydrate the sauce, and cover it loosely. Microwave on medium power, stirring occasionally, until it is heated through evenly. For larger quantities, you can gently reheat the mac and cheese on the stovetop over low heat. Again, add a little milk to help loosen the sauce and stir frequently to prevent any sticking or scorching. It’s crucial to avoid using the slow cooker for reheating, as its prolonged heat can easily cause the mac and cheese to dry out, overcook, or even burn, especially since it’s already a thickened, cooked dish. The goal is to gently warm it back to an enjoyable temperature, not to continue cooking it.

Ingredients

• 1 pound diced ham (this recipe works without ham as well, for a classic mac and cheese)
• 16 ounce box elbow macaroni noodles (uncooked, no pre-boiling required)
• 4 cups whole milk (2% milk can be used if whole milk is unavailable)
• 2 (12 ounce) cans evaporated milk (crucial for extra creaminess)
• 4 cups shredded sharp cheddar cheese, divided use (3 cups for the sauce, 1 cup for topping)
• 8 ounce block Velveeta cheese, cubed (see FAQ for substitution options)
• 4 Tablespoons unsalted butter, cubed (use salted butter, reduce added salt by half)
• 2 teaspoons salt (adjust to taste based on ham and butter salinity)
• ½ teaspoon pepper (freshly ground black pepper is recommended)
• ¼ teaspoon ground mustard (enhances cheese flavor, doesn’t add mustard taste)

Instructions

1. Spray an 8-quart crock pot generously with nonstick cooking spray to prevent sticking.
2. In the crock pot, combine the diced ham, uncooked macaroni, whole milk, evaporated milk, 3 cups of shredded cheddar cheese, cubed Velveeta, butter, salt, pepper, and ground mustard. Mix all ingredients together thoroughly until the macaroni is well-coated and submerged in the liquid.

   
   

3. Set the crock pot to the low heat setting and cook for 2.5 to 3 hours, or until the macaroni becomes tender. Stir the mixture every 30 minutes to ensure even cooking, prevent sticking, and promote uniform creaminess.

   
   

4. Keep an eye on the consistency as it nears the end of cooking. When the noodles are cooked through and the sauce has thickened (it might still appear a little loose, which is perfect as it thickens upon standing), sprinkle the additional 1 cup of shredded cheese evenly over the top.

   
   

5. Cover the slow cooker with the lid for approximately 5 minutes to allow the top layer of cheese to fully melt into a gooey, delicious topping.

   
   

6. Once the cheese has melted beautifully, your Crock Pot Ham Mac and Cheese is ready to serve and enjoy!

Notes for Success

• Please refer to the Frequently Asked Questions (FAQ’s) and ingredient list above for detailed substitution ideas or answers to common cooking questions.
• It’s completely normal if the cheese sauce appears to separate slightly by the very end of cooking. Simply give it a good, vigorous stir before serving to bring it back to a smooth, cohesive consistency.
• This recipe has been tested and developed for an 8-quart slow cooker. While you might be able to adapt it to a 6-quart model, you should closely monitor the cooking time, as it might take longer or require more frequent stirring to ensure even cooking and prevent sticking.
• This recipe was specifically designed for the slow cooker. We cannot provide instructions or guarantees for preparing it using alternative cooking methods such as the stovetop or oven, as the cooking dynamics are quite different.
• Store any delicious leftovers in an airtight container in the refrigerator for up to 4 days, or for longer storage, place them in a freezer-safe container for up to 3 months.

Nutrition Information