Ingredients

The following ingredients have 7 Servings
  • 1 pound elbow pasta (uncooked (regular, NOT gluten free, NOT quick cook pasta) We use Barilla brand)
  • 2 1/2 cups milk (whole is best)
  • 12 ounces evaporated milk
  • 12 ounces Extra sharp cheddar (3 cups shredded (from the deli, shred yourself, don't buy bagged))
  • 4 ounces American cheese (or Monterrey) (1 cup shredded (from the deli, not processed slices))
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • Dash of cayenne pepper (to taste)
  • 1/4 cup butter (cubed)

Instruction

  • Spray 6-quart slow cooker with non-stick spray.
  • Rinse the uncooked pasta well in cold water and drain.
  • Add uncooked pasta to crockpot along with milks, cheeses, salt, pepper, mustard, garlic and cayenne pepper. Stir to combine, making sure macaroni is submerged in liquid as much as possible.
  • Dot with cubed butter.
  • Cover and cook on low heat for 1 hour. Remove lid and stir. Depending on your slow cooker, your dish could be done at this point or require UP TO 1-2 more hours.
  • If not done, continue cooking and checking periodically (ever half hour or so).
  • When done, pasta will be tender and liquid will be thick and creamy. Sauce will thicken even more after lid is removed and mac and cheese sits.