Description
A rich and creamy macaroni and cheese made effortlessly in a slow cooker, combining sharp cheddar, Monterey Jack, and cream cheese for a luscious sauce with perfectly cooked elbow macaroni.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese
- 8 oz sharp cheddar cheese, grated
- 4 oz Monterey Jack cheese, grated
- 4 oz cream cheese, softened
Dairy & Fats
- 4 tablespoons butter
- 2 (12 oz each) cans evaporated milk
Seasonings
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Combine Ingredients: Place the elbow macaroni, grated sharp cheddar, Monterey Jack, cream cheese, butter, evaporated milk, dry mustard, salt, and black pepper into the slow cooker. Stir thoroughly to combine all ingredients evenly.
- Cook Slowly: Set the slow cooker to low heat. Cook the mixture, stirring every 30 minutes to prevent sticking or uneven cooking. Begin checking the pasta for doneness at 1 hour and 30 minutes.
- Check Doneness: Ensure the macaroni is al dente and not overcooked. Do not cook longer than 2 hours to avoid mushy pasta.
- Adjust Consistency: If the cheese sauce is too thick, stir in a few tablespoons of milk until it reaches your desired creaminess. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Once cooked and seasoned, serve the creamy macaroni and cheese hot and enjoy.
Notes
- Stir every 30 minutes to prevent the pasta from sticking to the bottom of the slow cooker.
- Do not exceed 2 hours cooking time to avoid mushy macaroni.
- If sauce thickens too much, add milk gradually to loosen it up.
- Use freshly grated cheese for the best melting and flavor results.
- Feel free to add a pinch of paprika or garlic powder for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
