Crock-Pot Mac and Cheese
Nothing beats the pure comfort of slow-cooker macaroni and cheese. This recipe skips the need for stovetop boiling or oven baking, making it an ideal choice for a rich Thanksgiving side dish when oven space is limited. A blend of three cheeses, including classic American cheese, adds incredible flavor and creaminess. For best results, grate the cheeses while cold and let them come to room temperature to ensure smooth melting. Choose a sturdy pasta shape made with durum wheat or semolina to maintain its texture in the slow cooker.
Ingredients
- 1 16-oz. box elbow macaroni
- 2 1/2 cups whole milk, plus more for serving
- 1 12-oz. can evaporated milk
- 1/2 cup heavy cream
- 4 Tbsp. unsalted butter
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. paprika
- 1/8 tsp. cayenne
- 1/4 lb. American cheese, cubed
- 1 8-oz. bag shredded sharp cheddar cheese
- 1 cup shredded smoked gouda cheese
Instructions
- In a 6 to 8-quart slow-cooker, stir together the macaroni, whole milk, evaporated milk, heavy cream, butter, salt, pepper, paprika, and cayenne.
- Cover and cook on high for 30 minutes. Stir the mixture, cover, and cook until the noodles are almost tender, about 25 minutes more. (Check the noodles—if they are still too firm, continue to cook in 10 minute increments until they are tender, with a slight bite.)
- With the slow cooker still on high heat, add the American cheese, gently folding it into the macaroni with a rubber spatula until almost melted. Working in three batches, gently fold in the cheddar and gouda, making sure the cheese is fully melted before adding the next batch.
- Serve immediately, or set the slow cooker to warm for up to 2 hours. (When holding the mac and cheese on warm for serving, gently stir occasionally and fold in 2 tablespoons of warm milk, as needed, to loosen the sauce.)
Nutrition
Calories: 500kcalCarbohydrates: 41gProtein: 21gFat: 27gSaturated Fat: 16gCholesterol: 84mgSodium: 472mgPotassium: 372mgFiber: 2gSugar: 8gCalcium: 470mgIron: 1mg
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