Description
This creamy slow cooker macaroni and cheese recipe delivers a comforting, rich, and cheesy dish perfect for any occasion. Made with sharp cheddar, Monterey Jack, cream cheese, and evaporated milk, it cooks slowly to achieve a perfectly tender pasta coated in a velvety sauce.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheeses
- 8 oz sharp cheddar cheese, grated
- 4 oz Monterey Jack cheese, grated
- 4 oz cream cheese, softened
Other Ingredients
- 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 Ingredients: Place the elbow macaroni, grated sharp cheddar, Monterey Jack cheese, softened cream cheese, butter, evaporated milk, dry mustard, salt, and black pepper into the slow cooker. Stir everything together to combine evenly.
- Cook Slowly: Set the slow cooker to low heat. Cook the mixture, stirring every 30 minutes to prevent sticking and ensure even cooking. Begin checking the pasta for doneness at 1 hour and 30 minutes.
- Check Pasta Texture: When the macaroni is al dente, stop cooking. Do not cook beyond 2 hours as the pasta will become mushy.
- Adjust Sauce Consistency: If the sauce is too thick, gradually stir in a few tablespoons of milk until you reach your desired creaminess.
- Final Seasoning and Serve: Taste the macaroni and cheese, adjusting salt and black pepper if necessary. Serve warm immediately.
Notes
- Stirring regularly is essential to avoid burning the cheese and sticking to the slow cooker.
- Use freshly grated cheese for better melting and flavor.
- If evaporated milk is unavailable, you can substitute with the same amount of whole milk, but the sauce might be slightly less creamy.
- For a cheesier taste, add extra sharp cheddar or a sprinkle of Parmesan on top before serving.
- This dish is best eaten immediately; if reheating, add a splash of milk to loosen the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg
