Description
A creamy and comforting slow cooker macaroni and cheese recipe that combines sharp cheddar, monterey jack, and cream cheese for a rich, cheesy sauce. Perfect for an easy, hands-off dinner or a crowd-pleasing side dish.
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 the elbow macaroni, grated sharp cheddar cheese, grated monterey jack cheese, softened cream cheese, butter, evaporated milk, dry mustard, salt, and black pepper into the slow cooker. Stir all ingredients together until well mixed.
- Cook Slowly: Set the slow cooker to low heat. Cook the mixture, stirring every 30 minutes to prevent sticking and ensure even cooking. Check the pasta for doneness at 1 hour and 30 minutes to ensure it is al dente and not overcooked.
- Adjust Consistency: If after cooking the sauce seems too thick, add a few tablespoons of regular milk to thin it out to your desired consistency. Stir well to combine.
- Season and Serve: Taste the macaroni and cheese and adjust seasoning with additional salt and pepper if needed. Serve warm.
Notes
- Do not cook the macaroni and cheese for more than 2 hours to prevent it from becoming mushy.
- Stirring every 30 minutes helps avoid sticking and uneven cooking.
- If you prefer a sharper flavor, you can increase the amount of sharp cheddar cheese slightly.
- For a thinner sauce, use more evaporated milk or add a splash of regular milk during cooking.
- This recipe serves well as a main course or a hearty side dish.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg
