Description
A rich and creamy slow cooker macaroni and cheese recipe that combines sharp cheddar, Monterey Jack, and cream cheese for a comforting, cheesy meal with minimal hands-on time.
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, grated sharp cheddar, grated Monterey Jack, softened cream cheese, butter, evaporated milk, dry mustard, salt, and black pepper into the slow cooker and stir to evenly combine.
- Cook on low: Set the slow cooker to low heat and 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 al dente texture; continue cooking if needed but do not exceed 2 hours to avoid mushiness.
- Adjust consistency and seasoning: If the cheese sauce is too thick, carefully stir in a few tablespoons of milk to loosen it. Taste and adjust salt and pepper as desired.
- Serve warm: Once the desired texture and flavor are achieved, serve the macaroni and cheese immediately for a deliciously creamy dish.
Notes
- Stirring every 30 minutes is essential to prevent the pasta from sticking and ensure even cooking.
- Do not cook longer than 2 hours to avoid mushy pasta texture.
- If cream cheese is not softened, it may create lumps; soften beforehand for smooth sauce.
- For extra flavor, consider adding a pinch of smoked paprika or garlic powder.
- Use evaporated milk for creaminess; whole milk can be substituted but may affect texture.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
