The best mac and cheese ever, no boil. no stress. everything gets thrown right in. even the uncooked noodles…
Ingredients [ For 8 to 9 people ] [ Preparation time : 22 minute – Cooking time : 2h 25 minutes ]
- 1 pound medium elbow macaroni
- 2 cups shredded sharp cheddar Cheese, divided
- 2 cups grated American cheese
- 4 ounces cream cheese, cubed
- 1/2 cup freshly grated Parmesan
- 3 cups whole milk
- 1 (12-ounce) can be evaporated milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
Preparation Method
- Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker.
- Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as a possible season with salt and pepper, to taste.
- Cover and cook on low heat for 90 minutes to 2 hours and 30 minutes, stirring every hour until tender and creamy.
- Uncover and stir in remaining 1 cup cheddar cheese until melted, about 2-3 minutes.
- If the mixture is too thick, add more milk as needed.
- Serve immediately, garnished with chives, if desired.
Enjoy it!!
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