It won’t add the same cheesiness, but will make the pasta creamy. As an alternative, you can substitute with cream cheese. It adds richness, cheesiness and colour to the recipe. Velveeta cheese: This is a popular processed cheese product that’s soft, a bit salty and known for it’s bright orange hue.

Shred your own versus buying pre-shredded cheese for optimal results. Shredded cheese: I used cheddar cheese and Monterey Jack cheese.Cheddar cheese condensed soup: You can substitute with an equal amount of evaporated milk, but I love the cheesiness it adds.Milk: I used whole milk and full-fat evaporated milk.If you don’t have cooking spray, grease with some butter. Along with periodically stirring, this helps prevent the mac and cheese from sticking. Cooking spray: For greasing the slow cooker.You can substitute with a similarly sized pasta if you prefer. This style of pasta is classic for homemade macaroni and cheese. Dried macaroni pasta: Also known as elbow macaroni.The only question now is do you eat your mac and cheese with a fork or a spoon? In our home, hubby prefers a spoon and I prefer a fork, but, honestly, does it even matter? As long as you get that deliciousness into your piehole, you’re good, LOL. And don’t you deserve to treat yourself? Why not, right? Man, oh man, is this slow cooker mac and cheese ever good! It’s definitely not everyday food - I mean, it’s loaded with lots of cheese - and it’s such a treat. Cheese lovers, this one is for you! This ultra-creamy and cheesy slow cooker mac and cheese recipe is absolutely loaded with cheesy goodness and is what comfort food dreams are made of.

Best ever slow cooker mac and cheese