Description
Indulge in this effortlessly creamy and rich slow-cooked macaroni and cheese. By using evaporated milk and freshly grated cheeses, this recipe achieves a velvety texture without the need for a stovetop roux. Perfect for gatherings, this comforting dish stays warm and delicious throughout your event, offering a consistent, high-quality result that is sure to please any crowd while freeing up your time in the kitchen.
Ingredients
16 oz dry elbow macaroni
4 cups sharp cheddar cheese, freshly grated
2 cups mozzarella cheese, freshly grated
12 oz evaporated milk
2 cups whole milk
0.5 cup salted butter
1 tsp garlic powder
0.5 tsp dry mustard
Instructions
Grease the inside of a 6-quart slow cooker with non-stick spray or butter.
Combine the uncooked macaroni, evaporated milk, whole milk, butter, garlic powder, and dry mustard in the slow cooker.
Stir the mixture thoroughly to ensure all noodles are coated.
Cover with a lid and cook on low for 2 hours.
Stir in the freshly grated cheddar and mozzarella until smooth and creamy.
Serve warm.
Notes
Always grate your own cheese to avoid anti-caking agents found in bagged cheese, which can cause a gritty texture. Do not use sweetened condensed milk. Ensure the slow cooker lid is tight-fitting to maintain adequate moisture for the pasta.
- Prep Time: 10
- Cook Time: 150
- Category: Baking
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 8g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg