It’s incredibly simple to make these small smokies in the slow cooker as an appetizer for a gathering. They work well for potlucks too. It’s simple to modify the amounts to meet your needs.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups uncooked elbow macaroni
- ¼ cup butter
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 1 teaspoon ground black pepper
- 2 cups milk
- 8 ounces American cheese, cubed
- 8 ounces processed cheese food (eg. Velveeta), cubed
- ¼ cup seasoned dry bread crumbs
Instructions
- Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
- In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
- Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
- Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.
Nutrition Facts
| Calories | 463 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 16 g |
| Sodium | 1333 mg |
| Sugars | 8 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
We like it creamy so I don’t bake it. I’ve also added just a pinch of cayenne pepper or Cajun seasoning to mix it up a bit. It’s definitely a favorite in our house.
Pretty dang good. I love cheese- but this is waaaay too cheesy. And too thick. I couldn’t even put in all the cheese sauce because there was so much and I had 2 cups noodles. I ended up thinning out the sauce with extra milk. But not all is lost. we saved the extra cheese sauce to put on top of our baked potatoes!
so good!
My children ask for this at least once a week. Definitely one of our favorites!
This is my go to recipe! I always double it and use 16 oz of pasta. Turns out great every time!
Use this every time I make macaroni and cheese!
Mouse’s Mac & Cheese. Unbeatable! I have been using this recipe for 7 years. It is perfect as is. No changes neeeded. I like to add 1tbs of minced onion. When the boys come home, I cut up some fresh fried chicken tenders and add this to the mix after it comes out of the oven.
This is the best mac and cheese recipe ever! Easy to make, and I’ve never had a guest who didn’t love it.Even my picky children and nieces and nephews ask me for it all the time! If you follow this exactly as written (don’t try to rush it – melting the butter and blending in the dry ingredients, milk and cheese until completely smooth and thick take a while), you will have to double or triple the recipe every time you make it! Thank you so much for sharing it – it has made me a legend in my very large family!
This is my favorite! I usually use 8 oz of Velveeta and 8 oz. of sharp cheddar. Love the mustard and pepper in it. And so easy! I always keep the ingredients on hand so I can throw it together when needed (and mac n’ cheese is a NEED). I live alone, so I usually freeze half in serving size portions. It freezes and reheats in the microwave great!
This recipe was fun to make and my husband loved it.
Very good recipe, next time will cut down on pepper
I love this recipe. It’s my go to macaroni. I usually use all velveeta for ease. No need to bake or add breadcrumbs if you don’t want to. I use a 1lb box of jumbo elbows. I make it on the stove until the sauce thickens a bit, pour it in a casserole dish with the noodles and done! It thickens as it cools. So good!
Super yummilicious!
THIS is the perfect Mac n cheese! It’s a hit every time I make it. Similar to stouffers frozen Mac n cheese but better!
This was just ok. Not very creamy like I’d expect from homemade Mac and Cheese. Maybe I’ll have to add more cheese and milk next time.
This is my go-to Mac and cheese recipe that’s always a hit. I follow the recipe as is but double it and use the whole box of macaroni, which is a little over 3 cups. The recipe as written doesn’t otherwise make much but if you do it this way it will nicely fill a 9×13 casserole dish. I generally use velveeta cheese and mild cheddar. My biggest tip is to add a heaping teaspoon of nutmeg – gives it a nice mild sweetness and I’ve gotten so many compliments!
Hands down, best Mac and cheese ever!
Sorry to say…was a bit too dry…will keep searching for a favorite.
This is now a family favorite and has ruined boxed mac and cheese for me. I have taken to adding a few of these ingredients to boxed mac and cheese from time to time to make it taste a little better, but it’s just not the same. I have served this recipe at holiday dinners and on weeknights. It is quite rich, so you can serve smaller helpings if you want, but it’s also incredibly delicious, so don’t be surprised if folks go back for multiple helpings.
Love it !!! I had no fresh milk so I substituted evaporated milk. I also put a mix of cheddar and mozzarella cheese on the top.Looks and tastes delicious. I also doubled the recipe, my family are Mac and Cheese fans
Amazing!!!! I have always wanted a good, homemade Mac and cheese recipe! Found it! Easy and delicious!i accidentally added 1stick if butter instead of 1/4c. Oops! So delicious! Definitely a keeper!