Description
A rich and creamy slow cooker macaroni and cheese recipe featuring a blend of sharp cheddar, monterey jack, and cream cheese combined with evaporated milk and spices for a comforting and easy-to-make meal.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese and Dairy
- 8 oz sharp cheddar cheese, grated
- 4 oz monterey jack cheese, grated
- 4 oz cream cheese, softened
- 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 elbow macaroni, sharp cheddar cheese, monterey jack cheese, softened cream cheese, butter, evaporated milk, dry mustard, salt, and black pepper into the slow cooker. Stir well to evenly distribute all ingredients.
- Cook pasta: Set the slow cooker on low heat. Cook the mixture, stirring every 30 minutes to prevent sticking and ensure even cooking. Check for pasta doneness at 1 hour 30 minutes; the macaroni should be al dente. Avoid cooking longer than 2 hours to prevent mushy pasta.
- Adjust consistency and season: If the sauce is too thick after cooking, stir in a few tablespoons of milk to reach desired creaminess. Taste and add additional salt and pepper if needed.
- Serve: Once the macaroni and cheese is cooked and creamy, serve warm for a comforting meal.
Notes
- Stirring every 30 minutes is crucial to prevent the pasta from sticking and ensure even cooking throughout.
- Using evaporated milk adds richness without the need for heavy cream.
- If preferred, substitute butter with margarine for a dairy-free alternative, adjusting the diet suitability accordingly.
- Be cautious not to overcook as macaroni can become mushy if left in the slow cooker too long.
- Add extra milk gradually to avoid thinning the sauce too much.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
