Description
I make the creamiest, most comforting mac and cheese in the slow cooker, combining three different cheeses into a rich, saucy marvel that’s both easy and indulgent.
Ingredients
- 1 lb uncooked cellentani (or another small pasta shape)
- 1/2 cup unsalted butter, sliced into tablespoon-sized pieces
- 8 oz cream cheese, cut into 1-ounce pieces
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups freshly shredded sharp cheddar cheese
- 2 cups freshly shredded pepper jack cheese
Instructions
- Pour the uncooked pasta into a 6-quart slow cooker.
- Scatter butter and cream cheese on top, then sprinkle with salt and cayenne pepper.
- Pour in the milk and heavy cream, then stir everything together.
- Spread the pasta into a single layer and cover the slow cooker. Cook on low for 1 to 2 hours, checking at the 1-hour mark to ensure the pasta is al dente.
- Stir midway and smooth the pasta layer again.
- Once the pasta is ready, add the cheddar and pepper jack cheese, stir, cover, and cook for another 10 minutes until the cheese melts and the sauce is creamy.
- Stir before serving.
Notes
- For a milder version, swap pepper jack cheese for Colby Jack.
- Feel free to experiment with other cheeses like Monterey Jack, Gruyère, or smoked Gouda for different flavors.
- If the sauce thickens too much, stir in extra milk to loosen it up.
- This dish is perfect for making ahead and reheating, just add a little extra milk to keep it creamy.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 55mg
