Method
- Lightly grease the insert of your 6-quart slow cooker with butter or cooking spray.
- To the slow cooker, add the uncooked macaroni, shredded cheddar, shredded Gruyère, cubed cream cheese, evaporated milk, whole milk, melted butter, dry mustard, paprika, salt, and pepper.
- Stir everything thoroughly to combine, making sure the pasta is submerged in the liquid.
- Cover and cook on LOW for 2 to 2.5 hours. Stir once or twice after the first hour to prevent sticking and promote even cooking. Do not overcook.
- Once the pasta is tender and the sauce is thick and creamy, give it a final stir and serve immediately.
Nutrition
Notes
Tip 1: For the creamiest sauce, you must shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that make the sauce grainy.
Tip 2: Do not cook on high heat, as this can cause the dairy to curdle and the pasta to cook too quickly and become mushy.
Tip 3: All slow cookers heat differently. Start checking for doneness at the 1.5-hour mark to avoid overcooking.
Tip 2: Do not cook on high heat, as this can cause the dairy to curdle and the pasta to cook too quickly and become mushy.
Tip 3: All slow cookers heat differently. Start checking for doneness at the 1.5-hour mark to avoid overcooking.