Description
Delicious creamy macaroni and cheese made in a slow cooker.
Ingredients
Scale
- 16 ounces large elbow macaroni noodles
- 12 ounces sharp cheddar, shredded
- 4 ounces Gruyere/American/Monterey Jack cheese, shredded
- 1/4 cup butter, melted
- 12 ounces can evaporated milk
- 1 3/4 cups half and half
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Cook pasta in a large pot of salted water according to package directions, 1 minute less than al dente.
- Drain and add to a 6 quart crock pot insert.
- Add shredded sharp cheddar cheese, shredded Gruyere cheese, melted butter, evaporated milk, half and half, ground mustard, garlic powder, onion powder, Kosher salt, and black pepper.
- Stir until everything is well combined.
- Cover and cook on low for 1 1/2-2 hours, stirring every 30 minutes until the sauce gets smooth and creamy.
- Season to taste with salt and pepper.
- If you enjoyed this recipe, please leave a 5-star rating and review below!
Notes
- For a bit of extra flavor, consider adding hot sauce or cayenne pepper.
- Feel free to substitute with different types of cheese to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg