Crockette Macaroni Cheese
Indulge in the ultimate comfort food with this Crockette Macaroni Cheese, a slow-cooker masterpiece that brings creamy, cheesy goodness to your table with minimal effort. Perfectly cooked elbow macaroni is smothered in a luscious, velvety sauce made from sharp cheddar, Monterey Jack, and cream cheese, enhanced by the warm flavors of ground mustard, garlic powder, and paprika. This recipe takes the classic mac and cheese to new heights by using evaporated milk for an extra rich and creamy texture. With just 10 minutes of prep time, the slow cooker does all the work, gently melding the flavors for two hours to create a side dish or main course that's irresistible. Ideal for cozy dinners, potlucks, or family gatherings, this recipe delivers comfort food perfection, one spoonful at a time.
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Recipe Information
Ingredients
- 450 grams Elbow macaroni
- 4 tablespoons Unsalted butter
- 360 milliliters Evaporated milk
- 240 milliliters Whole milk
- 300 grams Sharp cheddar cheese, shredded
- 200 grams Monterey Jack cheese, shredded
- 120 grams Cream cheese, cubed
- 1 teaspoon Ground mustard
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 1 light coat Cooking spray or butter for greasing
Instructions
Spray the inside of your slow cooker with cooking spray or lightly grease it with butter to prevent sticking.
Cook the elbow macaroni according to package instructions, but reduce the cooking time by 1–2 minutes so the pasta is just shy of al dente. Drain and set aside.
In a medium saucepan, melt the butter over low heat. Once melted, add the evaporated milk and whole milk, stirring to combine.
Gradually add the sharp cheddar cheese, Monterey Jack cheese, and cream cheese to the saucepan, stirring continuously until the cheeses have melted and the mixture is smooth.
Stir in the ground mustard, garlic powder, salt, black pepper, and paprika, ensuring they're evenly distributed throughout the sauce.
Transfer the cooked macaroni into the greased slow cooker, then pour the cheese sauce over the pasta. Use a spatula to gently mix the macaroni and cheese sauce together until fully coated.
Cover the slow cooker with the lid, set it to 'Low,' and cook for 1 hour, stirring occasionally to prevent sticking.
After 1 hour, check the consistency. If the mixture is too thick, stir in a splash of milk until the desired consistency is reached.
Continue cooking for another 30 minutes on 'Low,' then serve hot, garnished with a sprinkle of paprika or additional shredded cheese if desired.
Nutrition Facts
Calories |
5040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.5 g | 344% | |
| Saturated Fat | 158.5 g | 792% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 6513 mg | 283% | |
| Total Carbohydrate | 427.4 g | 155% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 76.6 g | ||
| Protein | 234.9 g | 470% | |
| Vitamin D | 13.1 mcg | 65% | |
| Calcium | 5134 mg | 395% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2309 mg | 49% | |
*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.
