A creamy, cheesy delight made effortlessly in your slow cooker! Perfect for weeknight dinners or family gatherings, this mac and cheese will have everyone asking for seconds.
Ingredients:
- 1 pound elbow macaroni, uncooked
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted
- 4 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
Directions:
- Prepare the Slow Cooker:
- Grease the inside of the slow cooker with nonstick spray or butter.
- Combine Ingredients:
- In a large mixing bowl, whisk together whole milk, evaporated milk, eggs, melted butter, garlic powder, onion powder, paprika, salt, and pepper.
- Assemble in the Slow Cooker:
- Add the uncooked macaroni to the slow cooker.
- Pour the milk mixture over the pasta, and stir well to combine.
- Add the Cheese:
- Stir in 3 cups of sharp cheddar and 1 cup of Monterey Jack cheese. Reserve the remaining cheese for topping.
- Cook:
- Cover and cook on low for 2 to 3 hours, stirring occasionally to ensure the pasta cooks evenly and doesn’t stick to the sides.
- Add Final Touches:
- In the last 15 minutes of cooking, sprinkle the remaining cheese on top.
- Cover and cook until the cheese is melted and bubbly.
- Serve and Enjoy:
- Stir gently before serving to combine everything. Serve hot and enjoy the ultimate comfort food!
Prep Time: 10 minutes
Cooking Time: 2-3 hours
Total Time: ~3 hours
Calories: ~400 kcal per serving
Servings: 8-10 servings
Tips:
- Use freshly shredded cheese for the best melt and flavor.
- For added crunch, sprinkle breadcrumbs on top and broil in the oven for 3-5 minutes after cooking.
- Customize by adding cooked bacon bits, diced jalapeños, or even lobster!
Creamy, cheesy, and oh-so-easy, this slow cooker mac and cheese is sure to be a hit at any table!