Ingredients
Scale
- 1 pound elbow macaroni, uncooked
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1 (12 ounce) can evaporated milk
- 2 cups whole milk
- 1/2 cup (1 stick) butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mustard
- Pinch of cayenne pepper (optional)
Instructions
- Lightly grease the inside of a 6-quart or larger slow cooker.
- Add the uncooked macaroni to the slow cooker.
- In a large bowl, combine the shredded cheddar, Monterey Jack, Gruyere, and Parmesan cheeses. Add about two-thirds of the cheese mixture to the slow cooker with the macaroni, reserving the remaining one-third for later.
- In another bowl, whisk together the evaporated milk, whole milk, melted butter, salt, black pepper, ground mustard, and cayenne pepper (if using).
- Pour the milk mixture over the macaroni and cheese in the slow cooker. Stir gently to combine everything.
- Cover and cook on low for 2-3 hours, or on high for 1-1.5 hours, stirring occasionally, until the macaroni is tender and the cheese is melted and creamy.
- During the last 30 minutes of cooking, stir in the remaining reserved cheese until fully melted and incorporated.
- Serve hot and enjoy!
Notes
- For extra flavor, you can add a pinch of smoked paprika.
- If the mac and cheese seems too thick, add a splash more milk until desired consistency is reached.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave, adding a little milk if needed to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg