Slow Cooker Mac and Cheese with Ham is a dump-and-set recipe which means you don't need to pre-cook your noodles or make a roux for a cheese sauce. Everything gets added at once and then the slow cooker does the work to make this the cheesiest mac you've ever had. Toss in leftover ham and make it a comfort food meal your entire family will love!
Spray the basin of a 6-8 quart slow cooker with non-stick spray.
Add the diced ham, noodles, milks, 3 cups of the shredded cheddar, cubed Velveeta, butter, salt, pepper, and ground mustard. Stir to combine.
Cover and cook on LOW for 2.5-3 hours, or until the noodles are tender, stirring every 30 minutes to make sure the edges aren’t burning.
Approximately 30 minutes before the cook time is up (the sauce should look slightly loose but the noodles are almost done), add the reserved cup of shredded cheddar to the top. Replace the cover and let the cheese melt.
Turn the slow cooker off and serve immediately.
Notes
Use leftover ham or cube a ham steak. Do not cook on HIGH as it will burn.The longer the noodles sit, the more they will soak up the sauce and thicken. If too thick, additional warm milk can be stirred in.The sauce may separate a bit but that is normal.Store leftovers covered in the fridge for up to 3 days. Freeze for up to 3 months.