Ingredients
Scale
- 1 pound medium elbow macaroni
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups grated American cheese
- 4 ounces cream cheese, cubed
- ½ cup freshly grated Parmesan
- 3 cups whole milk
- 1 12-ounce can evaporated milk
- 2 teaspoons mustard
- ½ teaspoon paprika
- ½ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
Instructions
- Load up your slow cooker: Start by tossing your macaroni, 1 cup of the cheddar, American cheese, cream cheese, and Parmesan into the slow cooker. Don’t worry if it looks like a cheese overload—it’ll all melt beautifully into the noodles.
- Mix in your liquids: Stir in the whole milk, evaporated milk, mustard, paprika, and onion powder. Make sure your pasta is submerged as much as possible, though don’t stress too much—slow cookers tend to even things out over time.
- Season to taste: Don’t forget the salt and pepper! A pinch of kosher salt helps bring out the cheese flavors, while freshly ground black pepper adds a subtle warmth.
- Set it and forget it (but not entirely): Cover and cook on low for about 90 minutes to 2 hours and 30 minutes. Be sure to give it a stir every hour to keep things creamy. Trust me, I’ve made the mistake of leaving it too long without stirring, and it can get a little too thick or even clump together.
- Final cheesy flourish: Once the pasta is tender and the sauce is nice and creamy, stir in the remaining cheddar. Let it melt for 2-3 minutes, and you’re golden.
- Serve immediately: Garnish with freshly chopped chives for a pop of color and a mild oniony bite.
Notes
When it comes to serving, I like to keep it simple but elegant. Spoon the mac and cheese into individual bowls and garnish with a little extra Parmesan and those fresh chives. For a dinner party, try serving it in small ramekins for a cute, individual portion size. You could even top it with some crispy breadcrumbs for added texture.
As for side dishes, a simple green salad or roasted veggies works beautifully to balance out the richness of the mac and cheese. Garlic bread on the side is always a winner, too.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner