Method
- In the basin of a 6-quart slow cooker, add the dry elbow macaroni, shredded cheddar, shredded Monterey Jack, cubed cream cheese, evaporated milk, whole milk, heavy cream, melted butter, salt, pepper, and ground mustard.
- Stir everything thoroughly to ensure the pasta is submerged and all ingredients are well combined.
- Cover the crockpot and cook on LOW for 2 to 2.5 hours. Stir every 45-60 minutes to prevent sticking and ensure the pasta cooks evenly.
- The mac and cheese is ready when the pasta is tender and the sauce is thick and creamy. Give it one final stir and serve immediately.
Nutrition
Notes
Shred Your Own Cheese: For the creamiest sauce, avoid pre-shredded cheese, which contains anti-caking agents that can make the sauce grainy.
Don't Overcook: Check the pasta at the 1.5-hour mark. It should be al dente. Cooking times can vary between slow cooker models.
Stir: Don't forget to stir occasionally to prevent sticking and ensure even cooking.
Don't Overcook: Check the pasta at the 1.5-hour mark. It should be al dente. Cooking times can vary between slow cooker models.
Stir: Don't forget to stir occasionally to prevent sticking and ensure even cooking.
