Creamy Slow Cooker Mac and Cheese
A comforting and creamy mac and cheese made effortlessly in a slow cooker.
Equipment
- 6-quart slow cooker For cooking the mac and cheese.
Ingredients
Main Ingredients
- 1 pound elbow pasta, uncooked not gluten-free, not quick-cook
- 2.5 cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar cheese, shredded about 3 cups
- 4 ounces American cheese, shredded about 1 cup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dry mustard
- 0.25 teaspoon garlic powder
- 1 dash cayenne pepper to taste
- 0.25 cup butter, cubed
Instructions
- Spray a 6-quart slow cooker with non-stick spray to prevent sticking.
- Rinse the uncooked pasta well in cold water and drain to reduce stickiness.
- Add the uncooked pasta to the slow cooker, then pour in the whole milk, evaporated milk, shredded cheddar cheese, shredded American cheese, salt, black pepper, dry mustard, garlic powder, and cayenne pepper. Stir well to combine, ensuring that the macaroni is submerged in the liquid as much as possible.
- Dot the top with cubed butter for added richness.
- Cover and cook on low heat for 1 hour. After an hour, quickly remove the lid, stir, and replace the lid. Depending on your slow cooker, the dish may be done at this point or require an additional 1-2 hours.
- If not done, continue cooking and check periodically every half hour or so until the pasta is tender and the sauce is thick and creamy.
- When done, the sauce will thicken further once the lid is removed and the mac and cheese sits for a few minutes.
Notes
For the best results, shred the cheese yourself from the deli to avoid a gritty texture. Use sturdy pasta to prevent mushiness. Slow cookers vary, so monitor the cooking time accordingly. It's recommended to do a trial run before making this dish for a holiday meal.