Need to make something hearty enough to feed a crowd? Don't want to spend a ton doing it? This slow cooker mac and cheese is your new favorite recipe! Ten minutes of work, and a little bit of waiting, and you have a dish that'll happily feed many. What makes this extra easy is that the macaroni cooks right in the sauce. So you don't have to boil it ahead of time!
One tip: Use freshly grated cheese if you can. The pre-grated cheese in bags are coated with something that keeps them from sticking together — but also makes it harder for the cheese to turn into a smooth sauce.
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Yields: 8 - 10 serving(s)
Prep Time: 10 mins
Total Time: 2 hrs 40 mins
Ingredients
Save Recipe- 1 lb.
uncooked elbow macaroni
- 2 c.
half and half
- 1/2 c.
(1 stick) unsalted butter, melted
- 8 oz.
cheddar, grated (about 2 cups)
- 8 oz.
Monterey jack, grated (about 2 cups)
- 4 oz.
cream cheese, cut into pieces
- 2
(12-ounce) cans evaporated milk
- 1 tsp.
ground mustard
Kosher salt and freshly ground black pepper
Chopped chives, for garnish
Directions
- Step 1Stir together macaroni, half and half, butter, cheddar, Monterey jack, cream cheese, evaporated milk, and mustard in the bowl of a 5 to 7 quart slow cooker. Season with salt and pepper. Cover and cook on low, stirring every 30 minutes, until macaroni is tender, 2 to 2 1/2 hours. Serve garnished with chives.
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