Method
- In a 6-quart slow cooker, add the uncooked macaroni, shredded cheddar, shredded Monterey Jack, cubed cream cheese, evaporated milk, whole milk, melted butter, salt, pepper, dry mustard, and paprika. Stir until everything is well combined and the pasta is coated.
- Cover the crockpot and cook on LOW for 1.5 to 2.5 hours. Be sure to stir the mixture every 45 minutes to prevent sticking and to encourage even cooking. The dish is ready when the pasta is tender and the sauce is thick and creamy.
- Once done, stir the mac and cheese one last time. Let it rest for 10 minutes before serving to allow the sauce to thicken perfectly. Serve hot.
Nutrition
Notes
For the creamiest results, shred your own cheese from blocks. Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
Every slow cooker heats differently. Start checking for doneness at the 90-minute mark to avoid overcooking the pasta.
Every slow cooker heats differently. Start checking for doneness at the 90-minute mark to avoid overcooking the pasta.
