Slow Cooker Mac And Cheese
Slow Cooker Mac And Cheese
- 4 cups elbow macaroni, (use dry uncooked pasta; small shells, capavatti, or wheels may be substituted)
- 3 cups milk, (whole milk recommended, or 2%)
- 1 cup heavy cream, (half-and-half may be substituted but mac and cheese will be thinner and not as rich)
- 16 ounces sharp cheddar cheese, grated (highly recommend to grate your own cheese using a box grater from a 1 pound block of cheddar rather than buying bags of pre-shredded cheese; read FAQs for more cheese details and substitutions)
- 8 ounces colby cheese, grated (grate your own as recommended above)
- 2 to 3 tablespoons butter, (salted or unsalted is fine, depending on your preference for salt)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder, ground mustard, optional but recommended
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- If desired, spray the slow cooker liner with cooking spray. Then add dry uncooked pasta, milk, heavy cream, stir, and make sure all the pasta is submerged under the dairy.
- Add all remaining ingredients, gently stir again, making sure the pasta remains covered.
- Place the lid on the slow cooker and cook on LOW for about 1 hour.
- Quickly open the lid and stir the mixture, then cover and continue cooking for another hour (approximately), stirring every half hour until it gets to your desired consistency. Tips – Cook time will depend a lot on the heat output of your slow cooker, some are very powerful and run hot, others don’t. Cook as long as necessary for the pasta to have softened and the cheese sauce mixture to thicken as desired. The longer you cook it, the thicker it will get. Resist the urge to take the lid off and “check on” the progress because every time you do so, it unnecessarily lengthens the cooking time.
- Taste for seasoning balance, and if desired, add additional salt, pepper, or other spices and serve.
Storage: Leftovers will keep airtight in the fridge for up to 4-5 days. Reheat gently in the microwave. You may want to add a splash of milk when reheating to prevent it from getting dried out. While I have never frozen this, you probably could for up to 3 months.
Serving: 1serving, Calories: 786kcal, Carbohydrates: 60g, Protein: 33g, Fat: 46g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 136mg, Sodium: 903mg, Potassium: 410mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1524IU, Vitamin C: 0.2mg, Calcium: 745mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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