Slow Cooker Mac and Cheese
Creamy mac and cheese in a deliciously flavored sauce. This slow cooker macaroni and cheese couldn't be easier to make and comes out of the slow cooker tasting like it's been baked!
Servings: 10 servings
Calories: 537kcal
Ingredients
- 16 ounce box ziti
- 1/2 cup unsalted butter
- ¼ cup all purpose flour
- 16 ounce block sharp cheddar cheese
- 8 ounces Velveeta cheese boxed or pre-shredded work
- 2 cups milk
- 2 large eggs
- 1.5 tsp seasoned salt
- 3/4 tsp salt
- 3/4 tsp pepper
Instructions
- Cook pasta according to box directions. Drain and set aside.
- In small bowl, whisk the eggs, then set aside.
- In small pot over medium-low heat, melt 4 tbsp of butter. Whisk in flour and continue whisking for 2 minutes.
- Slowly pour in milk. Whisk until smooth. Let cook until thickened, about 7 minutes. Remove from heat.
- Slowly pour ½ cup of sauce into the bowl with the eggs. Whisk constantly while pouring and until smooth. Once smooth, whisk eggs back into pot with remaining mixture. Stir in seasoned salt, and salt & pepper.
- In slow cooker, slice remaining 4 tbsp of butter evenly onto bottom of pot. Layer 1/3 of cooked pasta on top of butter inpot and cover with 1/3 of the grated cheddar and 1/3 of the Velveeta cheeses. Continue layering until all of the pasta and cheeses are used.
- Pour sauce evenly over top of ingredients in pot.
- Cover and cook in slow cooker on low heat for 2 hours, stirring every 30 minutes.