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Slow Cooker Mac and Cheese
This Slow Cooker Mac & Cheese is so good, everyone will be asking you for the recipe!
Ingredients
1 pound cavatappi/cellantani, or your favorite pasta
1 pound Colby Jack cheese
1 pound Monterey Jack cheese
1 pound Velveeta cheese
1/4 pound butter (one stick)
1 pint heavy cream (16 ounces)
2 teaspoons kosher salt
1 teaspoon white pepper
1 teaspoon dry mustard powder
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon Worcestershire sauce
Few shakes of hot sauce
Instructions
- Cook pasta in salted water to two minutes shy of cooked. The pasta should be chewy. Drain and rinse under cold water and hold until later in this recipe.
- Place all other ingredients in a slow cooker and heat for 90 minutes on low.*
- Run cooked pasta under hot tap water, drain and add to the slow cooker and stir.
- Cover and heat for 30 to 60 more minutes until the pasta is cooked and the cheese is melty before serving.
- If cooking for a longer length of time, turn slow cooker to warm so it doesn’t brown on edges.
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Notes
*If you want to speed things up, you can melt the cheese mixture in a saucepan, then add it to the slow cooker with the cooked pasta. Heat on low for about an hour before serving or lower the temp to warm.
Find it online: https://www.afamilyfeast.com/slow-cooker-mac-cheese/
