1 pound cavatappi/cellantani, or your favorite pasta
1 pound Colby Jack cheese
1 pound Monterey Jack cheese
1 pound Velveeta cheese
¼ pound butter (one stick)
1 pint heavy cream (16 ounces)
2 teaspoons kosher salt
1 teaspoon white pepper
1 teaspoon dry mustard powder
¼ teaspoon freshly ground nutmeg
½ teaspoon Worcestershire sauce
Few shakes of hot sauce
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.
*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.
Keywords: slow cooker mac & cheese