Description
This creamy slow cooker macaroni and cheese recipe combines tender elbow macaroni with a rich blend of sharp cheddar, Monterey Jack, and cream cheese. Perfectly cooked in a slow cooker for hands-off convenience, it delivers a comforting, cheesy dish ideal for family dinners or potlucks.
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 & Others
- 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, cream cheese, butter, evaporated milk, dry mustard, salt, and black pepper into the slow cooker. Stir thoroughly to mix all ingredients evenly.
- Cook pasta: Set the slow cooker to low heat and cook the mixture, stirring every 30 minutes to prevent sticking. Begin checking for doneness at 1 hour and 30 minutes; the macaroni should be al dente—tender but still slightly firm to the bite.
- Finish cooking: Do not cook longer than 2 hours to avoid mushy pasta. If the sauce thickens too much during cooking, stir in a few tablespoons of milk until desired consistency is reached.
- Adjust seasoning and serve: Taste the macaroni and cheese and add more salt and pepper if needed. Serve hot and enjoy your creamy slow cooker macaroni and cheese.
Notes
- Stirring every 30 minutes is crucial to prevent the macaroni from sticking to the slow cooker and to ensure even cooking.
- If you prefer sharper flavor, increase the amount of sharp cheddar cheese slightly.
- Use full-fat cheeses and evaporated milk for the creamiest texture.
- Don't exceed 2 hours of cook time to avoid overly soft, mushy pasta.
- You can add a pinch of paprika or cayenne pepper for a subtle spicy kick.
- For a gluten-free version, substitute elbow macaroni with gluten-free pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg
