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Mac and cheese comfort food dinner
Stroller Envy

Slow Cooker Macaroni and Cheese with Elbow Pasta

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dry elbow macaroni
  • 12 oz canned evaporated milk
  • 1 cup whole milk
  • 8 oz sharp cheddar cheese freshly grated
  • 4 oz American cheese diced, from the deli
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon black pepper

Method
 

  1. Combine evaporated milk, whole milk, cheddar, American cheese, butter, mustard and pepper in a 3- or 4-quart slow cooker. Cover; heat on low 45–60 minutes, stirring every 15 minutes, until smooth; do not boil.
  2. Boil macaroni separately for 1 minute less than the package's al dente timing. Reserve 1/2 cup cooking water; drain.
  3. Stir macaroni into sauce; cover on low 10–15 minutes, just until pasta is tender and dish reaches 165°F. Add reserved water by the tablespoon if needed. Serve promptly; extended holding softens pasta.

Notes

Equipment: 3- or 4-quart slow cooker, large pot, instant-read thermometer.
Serving size: one of 6 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.