This macaroni and cheese is made right in the slow cooker, there is no boiling the noodles first. Plus there is some corn mixed in for an all in one side dish!
If you can’t imagine corn in your macaroni and cheese, it’s only because you haven’t tried it yet. It is a fun way to have your starchy side and vegetable all in one. It is also a perfect low maintenance side dish for serving guests at a BBQ or perfectly easy to take to a potluck.
MiMi shared this recipe with us very early on in the blog’s life. She has made it a number of times since and so have I. We have tweaked the recipe a bit, cutting down on the amount of butter added and adjusting cook times to work better in our slow cookers.
The biggest change I made was using frozen corn. I almost never have cans of corn or creamed corn in the pantry unless I know for sure I am going to use it for something specific.
I almost always have frozen corn on hand though, so I adapted it a bit and added a little more liquid to compensate for the lack of corn.
Of course you can tweak it to match your tastes and preferences as well, but we like it this way. I recently made a batch for Little Dude’s Dr. Seuss themed birthday party. It was the noodles for the poodles, and it was hit.
There was hardly any left in the slow cooker when everyone was done eating and that was with quite the spread to munch on!
Original post written by MiMi from 2015:
We like to get together as a family at least once a week. Last summer we were wanting to get in some yard games on a nice day so we fired up the grill to cook burgers while we played.
Since I like to play too, I wanted a side dish that I could throw together in the crock pot and let cook itself.
When I came across this one on Pinterest I knew it would fit the bill. There are three foods our grandson, Little Dude, especially likes: noodles, cheese and corn.
He ate his weight in this dish. Carlee has made this for Little Dude and her husband since then.
The first time I made this I wasn’t sure it would work. It doesn’t seem like it has enough moisture to properly cook the macaroni noodles. It most definitely works and it was a hit with our family.
The original recipe was from I Wash You Dry. I made a few adjustments to they way I cook it because I had problems with it getting overdone around the edges.
- 32 ounces frozen corn
- 2 lbs Velveeta, cubed
- 1/2 cup butter
- 4 cups macaroni noodles
- 1/2 cup milk
- 1/4 cup water
- salt and pepper to taste
- Place all ingredients in the slow cooker
- Turn slow cooker on high for first 45 minutes
- Stir everything together. Reduce heat to low
- Cook for another hour and a half, stirring every half hour
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Amount Per Serving: Calories: 220Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 41mgSodium: 614mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 9g
All nutritional information is estimated and will depend on the exact ingredients you use.