A creamy, slow-cooked macaroni and cheese with a blend of cheeses for indulgent comfort.
Ingredients
Scale
1 pound elbow macaroni
4 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
4 ounces cream cheese, cubed
3 cups whole milk
1 can (12 ounces) evaporated milk
1/2 cup unsalted butter, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
Instructions
- Cook macaroni until slightly underdone, then drain.
- Grease Crockpot and add pasta.
- Layer cheeses evenly over pasta.
- Pour in milk, evaporated milk, and butter.
- Add seasonings and stir gently.
- Cover and cook on low 2–3 hours, stirring occasionally.
- Serve warm once sauce is smooth and creamy.