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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.

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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Prepare the Slow Cooker: Spray the basin of a 6–8 quart slow cooker with non-stick cooking spray to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.