Mac & Cheese to Serve a Crowd

I make this recipe often for parties because Mac & cheese is a dish that everyone loves. This version has great flavor and texture. It works well as side dish or even as a main course with a big salad. The best part is that it can be prepped ahead and then combined in a slow cooker with very little effort. Enjoy!

Mise en place

6 cups pasta, uncooked (about 1.5 lbs)

6 Tablespoons unsalted butter

16 oz Velveeta cheese, cubed

2 1/2 cups shredded sharp cheddar cheese

1 Tablespoon Dijon mustard

2 cups milk (1 pint = 16 oz)

1 cup heavy cream (1/2 pint = 8 oz)

2 tsp salt

1/2 tsp pepper

  • Cook pasta in salted boiling water for 5 minutes
  • Reserve a coffee mug full of pasta water right before you drain it.
  • Drain the pasta and place in the slow cooker. You can also store it in the fridge at this point for later assembly.
  • Add the remaining ingredients to the crock pot and stir until well combined.
  • Start the crock pot on high for about 30 minutes. Then turn it to low and cook until melted through), stirring every 15 min or so.
  • Taste and adjust the seasonings to taste
  • Add a splash of the reserved pasta water if it seems a little dry

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Kitchen Composure

Doing what I can, with what I have, in my kitchen.

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