Description
Comfort classics reach new heights with this slow cooker macaroni and cheese, blending rich cheddar and smooth cream cheese into a luscious pasta embrace. Effortless preparation meets irresistible flavor, promising a crowd-pleasing dish you’ll crave again and again.
Ingredients
Scale
Cheese:
- 3 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup Velveeta, cubed (optional, for extra creaminess)
Pasta and Dairy:
- 16 ounces (454 grams) elbow macaroni (or shells, cavatappi)
- 1 can (12 ounces/340 grams) evaporated milk
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup unsalted butter, melted
Seasonings and Toppings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 cup cooked bacon, crumbled
- 1/2 cup diced jalapenos
- 1/2 cup toasted breadcrumbs or crushed Ritz crackers for topping
Instructions
- Cook macaroni in rapidly boiling water until it’s just shy of al dente, approximately 4 minutes, ensuring a slight firmness remains.
- Thoroughly drain the partially cooked pasta in a colander, allowing excess water to completely escape.
- Transfer the drained macaroni directly into the slow cooker, preparing for the next phase of its culinary transformation.
- Whisk together creamy dairy components, including evaporated milk, whole milk, and sharp cheddar, creating a luxurious base for the pasta.
- Incorporate beaten eggs into the dairy mixture, whisking vigorously to ensure smooth integration and prevent potential curdling.
- Season the liquid mixture with mustard powder, salt, and ground black pepper, distributing flavors evenly throughout the sauce.
- Pour the meticulously prepared dairy blend over the waiting macaroni in the slow cooker, gently stirring to coat each pasta strand.
- Scatter additional cheese varieties across the surface, creating a molten, golden blanket that will develop during cooking.
- Set the slow cooker to low heat, allowing the macaroni to gently simmer and absorb the creamy sauce for approximately 2-3 hours.
- Once the pasta reaches tender perfection and the sauce has thickened, stir carefully to redistribute the melted cheese and ensure consistent creaminess.
- Let the macaroni and cheese rest for 10-15 minutes before serving, allowing the sauce to set and flavors to harmonize.
Notes
- Par-boiling pasta ensures a perfect al dente texture without becoming mushy during slow cooking.
- Use full-fat milk and sharp cheddar for maximum creaminess and rich flavor development.
- Choose wider, sturdier pasta shapes like cavatappi or shells if you want extra cheese-holding potential.
- Prevent cheese sauce from breaking by stirring occasionally and keeping slow cooker on low heat setting.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 740
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 43 g
- Saturated Fat: 26 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 125 mg