Ingredients
- 1 (16-ounce) block sharp cheddar cheese
- 4 ounces American cheese
- 1 (1-pound) box dried elbow macaroni (uncooked)
- 1/4 cup unsalted butter, melted
- 2 (12-ounce) cans evaporated milk
- 1 1/2 cups whole milk
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
Instructions
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Grate the cheddar and American cheeses on a box grater. Do not use pre-shredded cheese. If the American cheese is in slices, cut it into thin strips. Set aside.
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Spray the crock of a 6 to 8-quart slow cooker with nonstick cooking spray. Add the uncooked macaroni, butter, evaporated milk, whole milk, dry mustard, and salt to the slow cooker. Stir to combine. Add the cheeses and stir to combine.
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Cover and cook on low for 1 hour. Stir well, cover again, and cook until the pasta is done to your liking – about 1 additional hour (2 hours total). Switch the slow cooker to warm and serve immediately. The exact cook time will vary based on the specific slow cooker. Add salt and pepper (or additional seasoning) to taste before serving.
As the dish sits, it will thicken more and the pasta will continue to soften. Gradually add warm milk to thin the sauce if it gets too thick.
Notes
LEASE take a few minutes to read the blog post with this recipe. I want this recipe to be an absolute success for you and there is valuable information in the post that will help to ensure that!
The flavor of this dish is entirely dependent on the cheese you choose. If you find it bland, add additional seasoning to taste.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.