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
Scale
- 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.