Ingredients
– 16 oz elbow macaroni (uncooked)
– 4 cups shredded cheddar cheese
– 2 cups shredded mozzarella or Colby Jack cheese
– 4 cups milk
– 1 cup heavy cream
– ½ cup unsalted butter, melted
– 1 can (12 oz) evaporated milk
– 1 tsp salt
– ½ tsp black pepper
– ½ tsp paprika (optional)
– ½ tsp dry mustard (optional)
Instructions
1. Grease the slow cooker with butter or non-stick spray.
2. Add uncooked macaroni, shredded cheeses, milk, heavy cream, evaporated milk, melted butter, salt, pepper, paprika, and dry mustard. Stir well.
3. Cover and cook on low for 2-3 hours, stirring occasionally.
4. Once the pasta is tender and the cheese sauce is creamy, stir and serve hot.
Notes
– Stir every 30-45 minutes for even cooking and to prevent sticking.
– Add more milk if the sauce thickens too much.
– For extra flavor, mix in cooked bacon, jalapeños, or breadcrumbs before serving.
- Prep Time: 5 minutes
- Cook Time: 2-3 hours
- Category: Main Dish/Side Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Calories: ~500 kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g