There’s something magical about mac and cheese. It’s the ultimate comfort food, and when you add tender, savory ham to the mix, it becomes an irresistible dish that satisfies everyone. Slow Cooker Mac and Cheese with Ham takes this classic to the next level by combining creamy, cheesy goodness with the convenience of a slow cooker.
Whether you’re looking for a family-friendly dinner or a crowd-pleasing potluck dish, this recipe is as easy as it is delicious. Just set it and forget it—your slow cooker does all the work while you sit back and relax!
Why You’ll Love Slow Cooker Mac and Cheese with Ham
- Effortless Preparation: Toss everything into the slow cooker, stir occasionally, and let it cook to perfection.
- Rich and Creamy: The blend of sharp cheddar and Velveeta creates an ultra-smooth, cheesy sauce.
- A Complete Meal: With protein from the ham and carbs from the macaroni, this dish is satisfying and filling.
- Perfect for Any Occasion: Great for weeknight dinners, holiday gatherings, or casual get-togethers.
Ingredients for Slow Cooker Mac and Cheese with Ham
Here’s what you’ll need to make this creamy and indulgent dish:
| Ingredient | Amount | Notes |
|---|---|---|
| Diced ham | 1 pound | Adds a savory, smoky flavor. |
| Elbow macaroni noodles | 16 ounces (uncooked) | Classic pasta shape for mac and cheese. |
| Whole milk | 4 cups | Provides creaminess and richness. |
| Evaporated milk | 24 ounces (2 cans) | Helps create a thick, silky sauce. |
| Sharp cheddar cheese (shredded) | 4 cups, divided | 3 cups for mixing and 1 cup for topping. |
| Velveeta cheese (cubed) | 8 ounces | Melts smoothly for a velvety texture. |
| Unsalted butter (cubed) | 4 tablespoons | Adds richness and enhances the flavor. |
| Salt | 2 teaspoons | Balances the flavors. |
| Pepper | ½ teaspoon | Adds a hint of spice. |
| Ground mustard | ¼ teaspoon | Complements the cheese with a subtle tang. |
Step-by-Step Instructions for Slow Cooker Mac and Cheese with Ham
1. Prepare Your Slow Cooker
- Spray the basin of a 6–8 quart slow cooker with non-stick cooking spray to prevent sticking and make cleanup easier.
2. Add the Ingredients
- Combine the diced ham, uncooked elbow macaroni, whole milk, evaporated milk, 3 cups of shredded cheddar cheese, cubed Velveeta, butter, salt, pepper, and ground mustard in the slow cooker. Stir well to distribute the ingredients evenly.
3. Start Cooking
- Cover the slow cooker and set it to LOW. Cook for 2.5–3 hours, stirring every 30 minutes to prevent the edges from burning.
4. Add the Topping
- About 30 minutes before the cook time is up, sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Replace the cover and let the cheese melt.
5. Check for Doneness
- The sauce should be slightly loose, and the noodles should be tender. If needed, cook for an additional 10–15 minutes.
6. Serve and Enjoy
- Turn off the slow cooker and serve immediately. For an extra touch, garnish with fresh parsley or a sprinkle of black pepper.
Tips for the Best Slow Cooker Mac and Cheese with Ham
1. Choose the Right Pasta
- Stick with elbow macaroni for the best texture. Avoid larger or thinner pasta shapes, as they may not cook evenly in the slow cooker.
2. Stir Regularly
- Stirring every 30 minutes ensures the edges don’t burn and helps the cheese melt evenly.
3. Don’t Overcook
- Keep an eye on the pasta, as overcooking can make it mushy. The goal is tender noodles and a creamy sauce.
4. Customize the Cheese Blend
- While cheddar and Velveeta are a classic combo, feel free to experiment with other cheeses like Gruyère, Monterey Jack, or Colby.
5. Add Vegetables
- For a nutritious twist, toss in frozen peas, diced bell peppers, or broccoli florets during the last 30 minutes of cooking.
Serving Suggestions for Slow Cooker Mac and Cheese with Ham
Perfect Pairings
- Green Salad: A crisp, refreshing salad balances the richness of the mac and cheese.
- Garlic Bread: Perfect for scooping up every bit of the cheesy sauce.
- Steamed Vegetables: Add a side of lightly steamed broccoli or green beans for a complete meal.
Nutritional Information
| Nutrient | Per Serving (1/8 of recipe) |
|---|---|
| Calories | ~450 |
| Protein | 22g |
| Fat | 25g |
| Carbohydrates | 35g |
| Fiber | 1g |
Why Slow Cooker Mac and Cheese with Ham Is a Crowd-Pleaser
This dish is more than just a meal; it’s a comforting, nostalgic experience. The creamy cheese sauce, tender pasta, and savory ham come together to create a recipe that feels indulgent yet easy to make. Perfect for both busy weeknights and special occasions, it’s a dish that everyone at the table will love.
FAQs About Slow Cooker Mac and Cheese with Ham
1. Can I use pre-cooked pasta?
No, it’s best to use uncooked pasta so it can absorb the flavors of the sauce as it cooks.
2. Can I make this recipe gluten-free?
Yes, substitute the macaroni with gluten-free pasta. Be sure to check the cooking time, as gluten-free pasta may cook faster.
3. What if I don’t have Velveeta?
You can use cream cheese or an additional cup of shredded cheddar as a substitute for Velveeta.
4. Can I freeze leftovers?
Yes, store leftovers in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
5. How can I make this dish spicier?
Add a pinch of cayenne pepper, red pepper flakes, or diced jalapeños for a kick of heat.
6. Can I use a different type of milk?
Whole milk works best for creaminess, but you can substitute with 2% milk or a non-dairy alternative like unsweetened almond milk.
A Comforting Classic Made Easy
Slow Cooker Mac and Cheese with Ham is the ultimate comfort food, blending creamy cheese, savory ham, and tender pasta into a dish that’s both satisfying and simple to make. Whether you’re cooking for your family, hosting friends, or meal-prepping for the week, this recipe is a guaranteed hit.
So, grab your slow cooker, gather your ingredients, and get ready to enjoy a dish that’s as comforting as it is delicious. Don’t forget to top it with an extra sprinkle of cheddar for that perfect finishing touch.
Call to Action: Try this recipe today and share it with your loved ones—it’s too good to keep to yourself!
Slow Cooker Mac and Cheese with Ham: A Creamy and Comforting One-Pot Meal
A creamy and comforting one-pot meal featuring tender pasta, savory ham, and a rich, cheesy sauce. Perfect for family dinners, potlucks, or anytime you crave indulgent comfort food.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
- 1 pound diced ham
- 16 ounces uncooked elbow macaroni
- 4 cups whole milk
- 24 ounces evaporated milk (2 cans)
- 4 cups shredded sharp cheddar cheese (divided: 3 cups for mixing, 1 cup for topping)
- 8 ounces Velveeta cheese, cubed
- 4 tablespoons unsalted butter, cubed
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground mustard
Instructions
- Prepare the Slow Cooker: Spray the basin of a 6–8 quart slow cooker with non-stick cooking spray to prevent sticking.
- Combine Ingredients: In the slow cooker, mix together diced ham, uncooked macaroni, whole milk, evaporated milk, 3 cups of shredded cheddar cheese, Velveeta cheese, butter, salt, pepper, and ground mustard. Stir to distribute evenly.
- Cook on Low: Cover the slow cooker and cook on LOW for 2.5–3 hours, stirring every 30 minutes to prevent the edges from burning and to ensure even cooking.
- Add Topping: About 30 minutes before the cook time is up, sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Cover and allow the cheese to melt.
- Check for Doneness: The pasta should be tender, and the sauce should be creamy and slightly loose. If needed, cook for an additional 10–15 minutes.
- Serve and Enjoy: Turn off the slow cooker and serve immediately. Garnish with fresh parsley or a sprinkle of black pepper for extra flavor.
Notes
- Substitute Velveeta with cream cheese or an extra cup of shredded cheddar if preferred.
- To make it gluten-free, use gluten-free pasta and ensure all other ingredients are gluten-free.
- Add frozen peas, diced bell peppers, or broccoli florets during the last 30 minutes of cooking for a veggie-packed twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.