Nothing beats this classic dish! Always a crowd pleaser!
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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!