Slow Cooker Creamy Macaroni & Cheese

Cook Time:

2 Hours

Servings:

7-8

 

INGREDIENTS:

  • 1lb elbow macaroni
  • 1 cup Monterey Jack Cheese, shredded (use fresh)
  • 3-1/2 cups sharp cheddar cheese (use fresh)
  • use any desired cheese. Try pepper jack, yum!
  • 12 oz can evaporated milk
  • 2-1/2 cups regular whole milk
  • 1 tsp salt
  • 1/2 pepper
  • 1/2 tsp ground mustard
  • 1/4 tsp garlic powder
  • 1/4 cup butter, sliced
  • hot sauce is optional

 

DIRECTIONS:

  1. Spray the slow cooker with non-stick spray.
  2. In a strainer, rinse the uncooked pasta, under cold water well for one minute.  Then drain.
  3. Place the rinsed uncooked pasta into the slow cooker.  Add in the Monterey Jack Cheese, 3 cups of sharp cheddar cheese, evaporated milk, whole milk, and the seasonings.
  4. Add sliced butter on top of the mixture.
  5. Cook on LOW for 1.5-2 hours, stirring every 20-30 min. This ensures everything cooks evenly, the cheese melts all the way through and the pasta doesn’t clump together.
  6. Once the pasta is tender, sprinkle the remaining 1/2 cup of sharp cheddar cheese on top.
  7. Place the lid back on the slow cooker and let the cheese melt. Enjoy!

 

NOTES:

Use fresh block cheese to shred instead of the pre-shredded cheese.  It doesn’t melt down as well and changes the texture.

 

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