Description
Enjoy a creamy and delicious Slow Cooker Mac and Cheese that’s simple to prepare. Featuring rich cheeses and pasta, it’s ideal for quick dinners or family gatherings!
Ingredients
Scale
- 16 ounces elbow macaroni uncooked
- 2 ½ cups whole milk
- 12 ounces canned evaporated milk
- 8 ounces colby jack cheese shredded from the block
- 8 ounces mild cheddar cheese shredded from the block, reserve ½ cup
- 8 ounces velveeta cheese cubed
- 8 ounces cream cheese cubed
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground mustard
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni for 5 to 6 minutes until just al dente; drain and set aside.
- Lightly spray the slow cooker insert with cooking spray.
- Combine the drained pasta, whole milk, evaporated milk, Colby Jack, Velveeta, cream cheese, butter, salt, pepper, and ground mustard in the slow cooker. Add most of the shredded cheddar, reserving ½ cup for later. Stir well to mix.
- Cover and cook on LOW for 2 hours, stirring at least once every hour; the sauce should thicken as the pasta absorbs the liquid.
- After 2 hours, sprinkle the reserved ½ cup of shredded cheddar over the top, cover, and cook for an additional 3 minutes until melted.
- Stir well and serve hot from the slow cooker.
Notes
Reserve some cheese for topping to enhance flavor and texture.
Use different types of cheese for a unique twist on the flavor profile.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg