Creamy Slow Cooker Macaroni and Cheese
Ingredients
- 16 ounces elbow macaroni uncooked
- 2 1/2 cups whole milk
- 12 ounces canned evaporated milk
- 8 ounces colby jack cheese shredded
- 8 ounces mild cheddar cheese shredded
- 8 ounces velveeta cheese cubed
- 8 ounces cream cheese cubed
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground mustard
Preparation
Bring a large pot of water to a boil and cook noodles for about 6 minutes, or until al dente texture is reached. Drain and set aside
Prepare a slow cooker with a light coating of cooking spray
Add all the ingredients to the slow cooker, reserving 1/2 cup of the shredded cheddar for later
Mix until well combined
Cook on low for 2 hours, stirring at least once every hour
After 2 hours, add the remaining 1/2 cup cheddar cheese on top and continue cooking for 3 more minutes
Notes
It’s important to cook the pasta no more than 5-6 minutes, or just until “al dente,” so they don’t overcook in the slow cooker
