Description
A rich and creamy macaroni and cheese made in a slow cooker.
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 from a block, reserve 1 cup to top before baking)
Instructions
- Spray the inside of the slow cooker with nonstick baking spray.
- Add the 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 until evenly mixed, then cover and cook on low.
- After 1 hour of cooking, stir well to prevent sticking and help the sauce stay smooth. Add the remaining 1 cup of shredded cheese, then cover and cook until the cheese is melted, the sauce has thickened, and the pasta is cooked—about 1-2 hours more.
- Once cooked, serve warm. Enjoy!
Notes
- Feel free to adjust the amount of cheese for your desired creaminess.
- For a little extra flavor, consider adding cooked bacon or some chopped vegetables.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 20 grams
- Cholesterol: 70 milligrams