American 180 min

Slow Cooker Mac and Cheese

Name: Slow Cooker Mac and Cheese
Total time: 180 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb elbow macaroni, uncooked; 3 cups sharp cheddar cheese, shredded; 1 cup Gruyère, shredded; 1 can (12 oz) evaporated milk; 1½ cups whole milk; 4 tablespoons unsalted butter, cubed; 1 teaspoon mustard powder; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon white pepper; ½ cup sour cream

comfort-foodmeal-prepone-pan

Ingredientsfor 2

490

Cal

20g

Protein

48g

Carbs

24g

Fat

11 lb elbow macaroni, uncooked
23 cups sharp cheddar cheese, shredded
31 cup Gruyère, shredded
41 can (12 oz) evaporated milk
51½ cups whole milk
64 tablespoons unsalted butter, cubed
71 teaspoon mustard powder
8½ teaspoon garlic powder
9½ teaspoon smoked paprika
10½ teaspoon salt
11¼ teaspoon white pepper
12½ cup sour cream

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Instructions

1
Spray the inside of a 6-quart slow cooker generously with cooking spray. Add uncooked macaroni, both cheeses (reserve ½ cup cheddar for topping), evaporated milk, whole milk, butter cubes, mustard powder, garlic powder, paprika, salt, and white pepper. Stir well to combine everything.
2
Cover and cook on LOW for 2.5–3 hours, stirring every 45 minutes to prevent the macaroni from sticking to the sides. The pasta will absorb most of the liquid and become very creamy as the cheeses melt. Do not cook on HIGH — it will cause the dairy to break and become grainy.
3
When the pasta is tender and the sauce is thick and creamy, stir in sour cream until smooth. Top with the reserved cheddar, replace the lid, and cook 15 more minutes until the top layer of cheese is melted. Serve immediately.