Description

This Slow Cooker Mac and Cheese blends creamy cheese and perfectly cooked pasta in a simple method, ideal for a comforting meal or quick dinner. Enjoy the rich flavors and easy preparation that give homemade comfort food a delightful twist.

Ingredients

Scale

16 ounces elbow macaroni
8 ounces cream cheese
12 ounces evaporated milk
2 teaspoons dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon nutmeg
1 teaspoon salt
1/8 teaspoon black pepper
4 cups milk
4 cups sharp cheddar cheese, shredded (reserve 1 cup for topping)

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Instructions

Spray the inside of the slow cooker with nonstick baking spray.
Add uncooked elbow pasta, cubed cream cheese, evaporated milk, Dijon mustard, garlic powder, onion powder, nutmeg, salt, and pepper.
Sprinkle 3 cups of shredded cheddar cheese over the top and stir to combine. Cover and cook on low.
After 1 hour, stir well to prevent sticking, then add the remaining 1 cup of shredded cheese. Cover and continue cooking until melted and thickened, about 1-2 hours more.
Once cooked, serve warm and enjoy!

Notes

Stir periodically to ensure even cooking and prevent sticking.
Feel free to add extra spices or ingredients like cooked bacon or vegetables for added flavor.
Using block cheese gives the best melting quality compared to pre-shredded cheese.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 12g
Cholesterol: 50mg