Description
The BEST mac and cheese EVER!!!! No boil. No stress. Everything gets thrown right in. Even the uncooked noodles!!!
Ingredients
Scale
- 1 pound medium elbow macaroni
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups grated American cheese
- 4 ounces cream cheese, cubed
- 1/2 cup freshly grated Parmesan
- 3 cups whole milk
- 1 12-ounce can evaporated milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives
Instructions
- Step 1: Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker.
- Step 2: Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as possible; season with salt and pepper, to taste.
- Step 3: Cover and cook on low heat for 90 minutes to 2 hours and 30 minutes, stirring every hour until tender and creamy. Uncover and stir in remaining 1 cup cheddar cheese until melted, about 2-3 minutes. If the mixture is too thick, add more milk as needed.
- Step 4: Serve immediately, garnished with chives, if desired.
Notes
Freshly grated cheese is recommended over pre-packaged shredded cheese to avoid anti-caking agents that can lead to a gritty texture. Cooking times may vary depending on the brand and age of your slow cooker.
- Prep Time: 20 minutes
- Cook Time: 2 hours 35 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 14 g
- Sodium: 1150 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
Keywords: slow cooker, mac and cheese, four cheese, crockpot, easy dinner, comfort food