Now That's a Crock of Mac Cheese

Dive into the ultimate comfort food experience with "Now That's a Crock of Mac Cheese," a slow-cooker sensation that promises creamy, cheesy perfection with every bite. Featuring a luscious blend of sharp cheddar, Monterey Jack, and velvety cream cheese, this recipe takes classic mac and cheese to a whole new level of indulgence. The slow-cooking process ensures the pasta absorbs every ounce of cheesy goodness, while the combination of evaporated milk, whole milk, and a hint of ground mustard creates a rich, tangy sauce. With just 15 minutes of prep time and two hours of effortless cooking, your family will be savoring the golden, gooey results in no time. Perfect for weeknight dinners or potluck gatherings, this crockpot mac and cheese is as easy as it is irresistible. Garnish with a sprinkle of paprika for a burst of color and serve hot for a dish that will have everyone coming back for seconds (and thirds!).

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 16 oz Elbow macaroni
• 4 cups Shredded sharp cheddar cheese
• 2 cups Shredded Monterey Jack cheese
• 8 oz Cream cheese, cubed and softened
• 12 oz Evaporated milk
• 2 cups Whole milk
• 4 tbsp Butter, melted
• 1 tsp Ground mustard
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 tsp Paprika (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil and cook the elbow macaroni for 5 minutes. The pasta should be slightly undercooked. Drain and set aside.

Step 2

Grease the inside of a 6-quart slow cooker with non-stick cooking spray or butter to prevent sticking.

Step 3

Add the semi-cooked macaroni to the slow cooker.

Step 4

In a medium mixing bowl, whisk together the evaporated milk, whole milk, melted butter, ground mustard, salt, and pepper until well combined.

Step 5

Add the cubed cream cheese, shredded cheddar cheese, and shredded Monterey Jack cheese to the slow cooker.

Step 6

Pour the milk mixture over the macaroni and cheese, ensuring all the pasta is coated.

Step 7

Gently stir everything together in the slow cooker, being careful not to overmix.

Step 8

Put the lid on the slow cooker and set it to low heat. Cook for 2 hours, stirring once halfway through cooking to ensure even distribution of the cheese.

Step 9

After 2 hours, check the consistency of the mac and cheese. Stir again to incorporate melted cheese evenly. If the mixture seems too thick, you can add a splash of milk to loosen it.

Step 10

Serve hot, optionally garnished with a sprinkle of paprika for a pop of color and flavor.

Nutrition Facts

Serving size	(2251.9g)

Amount per serving	% Daily Value*
Calories	6138.3

Total Fat 359.2g	0%
Saturated Fat 223.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1115.3mg	0%
Sodium 8025.2mg	0%
Total Carbohydrate 445.1g	0%
Dietary Fiber 17.5g	0%
Total Sugars 87.5g
Protein 290.8g	0%

Vitamin D 562.9IU	0%
Calcium 6662.6mg	0%
Iron 20.3mg	0%
Potassium 2303.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 18.8%

Carbs: 28.8%