Description
Creamy slow cooker four cheese mac and cheese made easily with no boil method.
Ingredients
1 pound medium elbow macaroni
2 cups shredded sharp cheddar cheese, divided
2 cups grated American cheese
4 ounces cream cheese, cubed
1/2 cup freshly grated Parmesan
3 cups whole milk
1 (12-ounce) can evaporated milk
2 teaspoons Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
Instructions
1. Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker.
2. Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as possible; season with salt and pepper to taste.
3. Cover and cook on low heat for 90 minutes to 2 hours 30 minutes, stirring every hour until tender and creamy.
4. Uncover and stir in remaining 1 cup cheddar cheese until melted, about 2 to 3 minutes.
5. If the mixture is too thick, add more milk as needed.
6. Serve immediately, garnished with chives if desired.
Notes
Stir every hour for even cooking.
Add a splash of milk if the mac and cheese thickens too much.
Use freshly grated cheese for the smoothest texture.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg