Description
Experience the ultimate comfort food with this creamy, cheesy mac and cheese made effortlessly in your slow cooker. Perfect for busy weeknights or family gatherings, this dish combines the richness of cream cheese and heavy cream with a blend of cheeses for a velvety texture and irresistible flavor.
Ingredients
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12 ounces dried elbow macaroni
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2 cups whole or 2% milk
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4 ounces cream cheese, cut into cubes
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1½ cups heavy cream
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¾ teaspoon salt
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½ teaspoon dry mustard, or 1 teaspoon Dijon or yellow mustard
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3½ cups shredded cheese (cheddar, Monterey Jack, or Colby)
Instructions
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Place the uncooked elbow macaroni in the bottom of the slow cooker.
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Add the milk, heavy cream, and cream cheese cubes over the pasta.
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Sprinkle in the salt and dry mustard, then stir to combine.
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Cover and cook on low for 1½ to 2 hours, or until the pasta is tender and the sauce has thickened.
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Stir in the shredded cheese until melted and smooth.
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Serve hot, and enjoy your creamy mac and cheese!
Notes
Ensure to stir the mixture halfway through cooking to prevent sticking and promote even cooking.
For a spicier kick, consider adding a pinch of cayenne pepper or a dash of hot sauce.
Feel free to mix and match cheeses based on your preference; a combination of sharp cheddar and Monterey Jack offers a balanced flavor.
- Prep Time: 10 minutes
- Cook Time: 1½ to 2 hours on low
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American