yield: 8 SERVINGS prep: 20MINUTES MINUTEScook: 2HOURS HOURS 35MINUTES MINUTEStotal: 2HOURS HOURS 55MINUTES MINUTES
The BEST mac and cheese EVER!!!! No boil. No stress. Everything gets thrown right in. Even the uncooked noodles!!!
INGREDIENTS
1 pound medium elbow macaroni
2 cups shredded sharp cheddar cheese, divided
2 cups grated American cheese
4 ounces cream cheese, cubed
½ cup freshly grated Parmesan
3 cups whole milk
1 12-ounce can evaporated milk
2 teaspoons Dijon mustard
½ teaspoon paprika
½ teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
INSTRUCTIONS
Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker.
Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as possible; season with salt and pepper, to taste.
Cover and cook on low heat for 90 minutes to 2 hours and 30 minutes, stirring every hour until tender and creamy.* Uncover and stir in remaining 1 cup cheddar cheese until melted, about 2-3 minutes. If the mixture is too thick, add more milk as needed.
Serve immediately, garnished with chives, if desired.
NOTES
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