Description
Creamy, rich mac and cheese made easy in a slow cooker, featuring a blend of three cheeses for ultimate flavor.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 (12-ounce) can evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mustard
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Gruyère cheese
Instructions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk and evaporated milk until smooth. Bring to a simmer, stirring constantly, until sauce thickens.
- Remove from heat. Stir in salt, pepper, and ground mustard. Add cheddar, Monterey Jack, and Gruyère cheeses, stirring until melted and smooth.
- Combine cooked macaroni with the cheese sauce in the slow cooker. Stir to coat evenly.
- Cover and cook on low for 2-3 hours, or until heated through and bubbly. Stir occasionally.
- Serve hot.
Notes
- For a crispier topping, transfer mac and cheese to a baking dish after slow cooking, top with buttered breadcrumbs, and broil for a few minutes.
- Adjust cheese types to your preference.
- Do not overcook the macaroni before adding to the slow cooker; it will continue to cook.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 10g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: mac and cheese, slow cooker, cheesy, comfort food, pasta