Slow Cooker Ham Mac and Cheese
Creamy macaroni and cheese with diced ham, made right in the slow cooker.
Servings: 8 servings
Equipment
- slow cooker
Ingredients
- cooking spray for the slow cooker
- 1 pound diced ham
- 16 ounces elbow macaroni uncooked
- 4 cups whole milk
- 2 12-ounce cans evaporated milk
- 3 cups sharp cheddar cheese shredded
- 8 ounces Velveeta cubed
- 4 tablespoons unsalted butter cubed
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ teaspoon ground mustard
- 1 cup sharp cheddar cheese
Instructions
- Coat an 8-quart slow cooker with cooking spray.cooking spray
- Add the diced ham, uncooked macaroni, whole milk, evaporated milk, 3 cups cheddar cheese, Velveeta, butter, salt, pepper, and ground mustard. Stir well.1 pound diced ham, 16 ounces elbow macaroni, 4 cups whole milk, 2 12-ounce cans evaporated milk, 3 cups sharp cheddar cheese, 8 ounces Velveeta, 4 tablespoons unsalted butter, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon ground mustard
- Cover and cook on LOW for 2½ to 3 hours, stirring every 30 minutes and scraping the sides and bottom to prevent scorching.
- When the macaroni is tender and the cheese sauce is still slightly loose, sprinkle the remaining 1 cup cheddar over the top.1 cup sharp cheddar cheese
- Cover for about 5 minutes, until the cheese melts. Turn off the slow cooker and serve immediately.
Notes
🥡 Storage: Refrigerate cooled leftovers in an airtight container for up to 3 days.
♨️ Reheating: Microwave individual portions in short intervals with a splash of milk, stirring until hot throughout. Avoid reheating in the slow cooker, which can scorch the sauce.
❄️ Freezing: Freeze in airtight portions for up to 3 months. Thaw in the refrigerator and reheat with a splash of milk. The texture may be softer after freezing.
💡 Tips: Cook on LOW only and stir every 30 minutes. Turn the slow cooker off as soon as the macaroni is tender. Warm milk can loosen a sauce that has thickened.
🍳 Alternate Methods:
Stovetop: Cook 16 ounces elbow macaroni according to the package directions and drain. In a large pot over low heat, warm the Velveeta, butter, ground mustard, black pepper, 3 cups cheddar, and about 2 cups whole milk plus 1 can (12 ounces) evaporated milk, stirring until smooth. Fold in the cooked ham and macaroni. Add more milk a little at a time if needed, sprinkle with the remaining 1 cup cheddar, and cover briefly to melt. Taste before adding salt.
Oven: Preheat to 350°F. Cook the macaroni until just shy of al dente and drain. Prepare the cheese sauce as directed for the stovetop method, then fold in the ham and macaroni. Spread in a greased 9×13-inch baking dish, top with the remaining 1 cup cheddar, and bake uncovered for 15–20 minutes, until hot and bubbly. Because the pasta is precooked, start with the reduced milk amounts above instead of adding all the milk used in the slow cooker version. These methods are alternatives, not tested equivalents, so adjust the milk as needed for a creamy sauce.
♻️ Leftovers: Serve reheated portions with steamed broccoli or other cooked vegetables for an easy second meal.
📝 Notes: Ham, Velveeta, and cheddar contain salt, so begin with 1 teaspoon and taste before adding more. Use leftover cooked ham or diced ham steak. The sauce may look slightly separated while cooking, and it thickens as the pasta sits.
Nutrition
Calories: 689kcal | Carbohydrates: 54g | Protein: 40g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 1900mg | Potassium: 455mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1218IU | Vitamin C: 0.04mg | Calcium: 727mg | Iron: 1mg
