Nothing beats this classic dish! Always a crowd pleaser!
In the realm of comfort foods, few dishes hold as much nostalgic appeal as macaroni and cheese. This timeless classic, with its creamy texture and rich cheese flavor, has been a beloved favorite for generations. One of the best ways to achieve that perfect consistency and depth of flavor is by using a slow cooker. In this article, we’ll explore how to make slow cooker mac and cheese, ensuring a satisfying meal that’s easy to prepare and bursting with cheesy goodness.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Elbow macaroni | 2 cups |
| Sharp cheddar cheese | 4 cups, shredded |
| American cheese | 1 cup, cubed |
| Milk | 2 cups |
| Evaporated milk | 1 (12 oz) can |
| Sour cream | 1/2 cup |
| Butter, melted | 1/4 cup |
| Salt | 1/2 tsp |
| Black pepper | 1/2 tsp |
| Paprika | 1/4 tsp |
Instructions:
- Prepare the Slow Cooker: Start by spraying the inside of your slow cooker with non-stick cooking spray to prevent sticking.
- Add the Macaroni: Place the uncooked elbow macaroni into the slow cooker, spreading it out evenly.
- Mix the Cheese Mixture: In a medium-sized bowl, combine the sharp cheddar cheese, American cheese, milk, evaporated milk, sour cream, melted butter, salt, black pepper, and paprika. Stir well to ensure all ingredients are thoroughly mixed.
- Pour Over the Macaroni: Pour the cheese mixture over the macaroni in the slow cooker, ensuring that the pasta is evenly coated with the cheesy goodness.
- Cook Slowly: Cover the slow cooker and cook on low for 2-3 hours, stirring occasionally. This slow cooking process allows the flavors to develop and the macaroni to become tender.
- Serve and Enjoy: Once the mac and cheese is done cooking, give it a final stir to combine all the ingredients. Serve hot and enjoy the creamy, cheesy goodness!
