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 (~1.5 lbs)
6 Tbl unsalted butter
16 oz Velveeta cheese, cubed
2 1/2 cups shredded sharp cheddar cheese
2 tsp 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, drain and place in the slow cooker or chill for later assembly.
- Add the remaining ingredients to the pasta and stir until well combined.
- Cook on high for 1-2 hours (or until melted through) stirring every 15 min
- Adjust the seasoning to taste.