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Copy LinkSlow Cooker Macaroni and Cheese
Servings: 8
Total Time: 2 1/2 Hours
Ingredients
1 TBSP butter, softened
1 pound elbow pasta uncooked
8 ounces sharp white cheddar
8 ounces Monterrey Jack cheese
2 1/2 cups whole milk
1 1/2 cups heavy cream
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp dry mustard
1/4 tsp garlic powder
Dash of cayenne pepper
Dash nutmeg
Directions
1. Butter the inside of a 5-quart slow cooker with the softened butter.
2. Rinse the uncooked pasta well in cold water and shred the cheese while the pasta drains.
3. Stir together the milk, cream, salt, pepper, mustard, garlic, cayenne pepper, and nutmeg in a measuring cup or bowl. Add the macaroni and cheeses in alternating layers starting with macaroni then cheese then macaroni etc., 3 layers of each. Pour the milk mixture over the layers, making sure pasta is submerged in liquid as much as possible.
4. Cover and cook on low heat for 1 1/2 hours. Stir well and then continue cooking for another hour and a half stirring every 30 minutes. Pasta will be tender and liquid will be thick and creamy when done.
2. Rinse the uncooked pasta well in cold water and shred the cheese while the pasta drains.
3. Stir together the milk, cream, salt, pepper, mustard, garlic, cayenne pepper, and nutmeg in a measuring cup or bowl. Add the macaroni and cheeses in alternating layers starting with macaroni then cheese then macaroni etc., 3 layers of each. Pour the milk mixture over the layers, making sure pasta is submerged in liquid as much as possible.
4. Cover and cook on low heat for 1 1/2 hours. Stir well and then continue cooking for another hour and a half stirring every 30 minutes. Pasta will be tender and liquid will be thick and creamy when done.
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