Description
A comfort food classic made right in the slow cooker for an incredibly creamy, hands-off meal that the whole family will love.
Ingredients
Scale
- 1 lb elbow macaroni
- 8 oz sharp cheddar cheese, grated
- 4 oz monterey jack cheese, grated
- 4 oz cream cheese, softened
- 4 tablespoons butter
- 2 (12 oz each) cans evaporated milk
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Combine: Place all ingredients in the slow cooker and stir to combine.
- Cook: Cook on low heat for 1 1/2 hours, stirring every 30 minutes to ensure a smooth sauce. Check for al dente texture at 1 1/2 hours; do not exceed 2 hours to avoid mushy pasta.
- Adjust and Serve: If the sauce is too thick, stir in a few tablespoons of milk. Season to taste with additional salt and pepper if needed and serve immediately.
Notes
You can experiment with different cheese varieties like Gruyère or Swiss. If you prefer a bit of heat, a dash of cayenne pepper works as a great addition.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: dinner
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 485 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 75 mg
Keywords: macaroni and cheese, slow cooker, comfort food, vegetarian, easy dinner