Slow Cooker Macaroni and Cheese

Slow Cooker Macaroni and Cheese

Ingredients:

• 16 oz elbow macaroni (uncooked)
• 4 cups shredded sharp cheddar cheese
• 2 cups shredded mozzarella cheese
• 4 oz cream cheese, cut into cubes
• 4 cups milk
• 1 can (12 oz) evaporated milk
• 1/2 cup unsalted butter, melted
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions:

1. Prepare the Slow Cooker:
   • Lightly grease the inside of your slow cooker with non-stick cooking spray.
2. Combine Ingredients:
   • Add the uncooked elbow macaroni, shredded cheddar cheese, shredded mozzarella cheese, cream cheese cubes, milk, evaporated milk, melted butter, sour cream, salt, black pepper, garlic powder, and onion powder to the slow cooker. Stir to combine.
3. Cook:
   • Cover the slow cooker with the lid and set it to low. Cook for 2-3 hours, stirring occasionally, until the macaroni is tender and the cheese sauce is creamy. If needed, add more milk to reach your desired consistency.
4. Serve:
   • Once the macaroni and cheese is cooked and creamy, serve hot directly from the slow cooker.

Tips:

• For extra flavor, you can add a teaspoon of mustard powder or a pinch of cayenne pepper.
• Feel free to experiment with different types of cheese, such as Gruyere, Monterey Jack, or Colby Jack.

Enjoy your delicious and creamy slow cooker macaroni and cheese!

For more details, visit the full recipe

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