We hit a patch of cool fall weather here and I got into nesting mode quick. I needed some warm, tasty comfort food. Something cheesy. Something creamy. And something easy. Out came the crockpot and soon, I was enjoying a batch of slow cooker pimento macaroni and cheese. The perfect fall dish. Nothing complicated here, just good ole eats!
Live Mas
I coulda changed up this slow cooker pimento macaroni and cheese. And I might the next time I make it. But it’s great just as it is. Classic flavors with lots of cheese. What’s not to love?
If was thinking of changes I might consider adding some roasted chopped green chiles. Or even jalapenos. Or I might change up the cheese. I used ‘normal’ Velveeta, but Mexican blend would be great too! And ya know, there’s always room for more cheese, so don’t be afraid to add more!
You can easily double this recipe and make a big batch for a family get-together. Like Thanksgiving! It’s perfect for that!
Also try my mac and cheese soup. Yes, soup.
Slow Cooker Pimento Macaroni and Cheese
Equipment
Ingredients
- 6 cups water
- 1 teaspoon kosher salt
- 2 cups elbow macaroni
- 8 ounces Velveeta cubed
- 4 ounces pimentos drained
- 2 cups milk
- 2 tablespoons unsalted butter
- ½ teaspoon garlic salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dry mustard
- ¼ teaspoon paprika
Instructions
- Add the water and salt to a large pot.
- Bring to a boil and add the pasta.
- Cook for 6 minutes and then drain well.
- Lightly grease the inside of your slow cooker.
- Add the pasta and remaining ingredients and stir.
- Cover and cook on low for 3 hours, stirring occasionally.
Nutrition
Nutritional values are approximate.
