Description
Creamy Slow Cooker Mac and Cheese That Feels Like Home
Ingredients
Scale
- 1 pound Uncooked Elbow Macaroni
- 2 cups Half and Half
- 1 stick Unsalted Butter (melted)
- 2 cups Cheddar Cheese (grated)
- 2 cups Monterey Jack Cheese (grated)
- 8 ounces Cream Cheese
- 12 ounces Evaporated Milk
- 1 tablespoon Ground Mustard
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 bunch Chopped Chives
Instructions
- In your slow cooker, combine the uncooked macaroni, half and half, melted butter, cheddar, Monterey Jack cheese, cream cheese, and evaporated milk. Mix well for a rich base.
- Sprinkle in the ground mustard, kosher salt, and freshly ground black pepper. Stir until all ingredients are evenly coated.
- Cover the slow cooker, set it to low heat, and let it cook for 2 to 2.5 hours. Stir occasionally until the pasta is tender.
- Once cooked, serve the warm mac and cheese straight from the slow cooker. Garnish with freshly chopped chives.
Notes
- Prep Time: 10 minutes
- Cook Time: 150 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg