This little batch of slow cooker macaroni and cheese is all about comfort: it’s silky, really cheesy, and very simple to make. When you want something warm and comforting with minimal work, this is the sort of recipe you create. Simply stir, set, and watch the enchantment unfold.
Components
raw elbow macaroni, 1 cup
1 cup of whole milk
Half a cup of evaporated milk
1 cup shredded sharp cheddar
half a cup of shredded Monterey Jack
cubed cream cheese weighing two ounces
one tablespoon of butter
quarter teaspoon of garlic powder
¼ teaspoon of salt (change to taste)
Optional swap: for a richer, deeper taste, try Colby Jack or Gruyère.
Measures
1.Mix all the ingredients in a mini or small crockpot; there’s no need to cook the pasta beforehand.
2.Carefully mix the macaroni so that the cheese sauce covers it completely.
3.Stir every 30 minutes to ensure that the pasta cooks uniformly, and cook on LOW for 1 1/2 to 2 hours. Even if it appears thin at first, it will become thicker over time.
4.Around the 90-minute point, check the pasta. It shouldn’t be soft but rather tender.
5.To melt any remaining cheese pieces and smooth everything out, give it a last mix.
6.Change the creaminess: if you want a less thick consistency, add a splash of milk, or wait five minutes for it to thicken.
For a velvety texture, serve at a warm temperature.
Advice for Chefs
The pasta won’t clump if you stir it
throughout the cooking process. A little bit of mixing goes a long way.
If at all possible, shred your own cheese; pre-shredded cheese doesn’t melt as well.
The greatest way to reheat leftovers is with an additional splash of milk to restore the creaminess.
Changes
Three-Cheese Combination: For stretchiness, include a handful of mozzarella.
Add a dash of cayenne or diced jalapeños to make Spicy Mac.
Add crunchy bacon pieces to creamy mac and cheese right before serving.