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Ingredients
Scale
- 16 ounces elbow macaroni uncooked
- 2 ½ cups whole milk
- 12 ounces canned evaporated milk
- 8 ounces colby jack cheese shredded from the block
- 8 ounces mild cheddar cheese shredded from the block, reserve ½ cup
- 8 ounces velveeta cheese cubed
- 8 ounces cream cheese cubed
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground mustard
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni for 5 to 6 minutes, until just al dente. Drain well and set aside.
- Lightly spray the slow cooker insert with cooking spray.
- Add the drained pasta, whole milk, evaporated milk, colby jack, velveeta, cream cheese, butter, salt, pepper, and ground mustard to the slow cooker. Reserve ½ cup of the shredded cheddar for the end — add the rest now. Stir until everything is well combined.
- Cover and cook on LOW for 2 hours, stirring at least once every hour. The sauce may look a little loose when you stir, which is normal. It will thicken as the pasta absorbs the liquid and the cheeses melt together.
- After 2 hours, sprinkle the reserved ½ cup of shredded cheddar evenly over the top. Replace the lid and cook for 3 more minutes, until the cheese is melted.
- Give it a good stir and serve straight from the slow cooker.
Notes
For extra creaminess, you may add more cream cheese.
Feel free to mix in some cooked bacon or vegetables for added flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 160 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg