Description
A rich and creamy slow cooker macaroni and cheese recipe that combines sharp cheddar, monterey jack, and cream cheese for a comforting, easy-to-make meal. Perfectly cooked elbows pasta in a velvety cheese sauce with a hint of dry mustard for added flavor.
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
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
- Prepare Ingredients: Gather all the ingredients including the macaroni, cheeses, butter, evaporated milk, dry mustard, salt, and pepper.
- Combine Ingredients in Slow Cooker: Place the elbow macaroni, grated sharp cheddar, grated monterey jack, softened cream cheese, butter, evaporated milk, dry mustard, salt, and black pepper into the slow cooker. Stir everything together until combined.
- Cook on Low: Set the slow cooker to low heat. Cook the mixture, stirring every 30 minutes to prevent sticking and ensure even cooking.
- Check Doneness: After 1 hour and 30 minutes, check the pasta for doneness. It should be al dente; avoid cooking longer than 2 hours to prevent mushiness.
- Adjust Consistency and Seasoning: If the sauce is too thick, stir in a few tablespoons of milk to reach desired creaminess. Taste and adjust salt and pepper as needed.
- Serve: Once the macaroni and cheese reaches the preferred consistency and flavor, serve it hot directly from the slow cooker.
Notes
- Stirring every 30 minutes is crucial to prevent the pasta from sticking or burning on the sides and bottom of the slow cooker.
- Do not exceed 2 hours of cooking time to prevent the pasta from becoming mushy.
- If you prefer a sharper flavor, add a bit more sharp cheddar or a pinch of smoked paprika.
- For a creamier texture, add a splash of whole milk or cream before serving if needed.
- This recipe can be made ahead; just reheat gently while stirring before serving.
- Use evaporated milk instead of regular milk for a richer, creamier sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 55 mg
