Description
This creamy macaroni and cheese is a comforting dish perfect for any occasion.
Ingredients
Scale
- 16 ounces large elbow macaroni noodles
- 12 ounces sharp cheddar, shredded
- 4 ounces Gruyere/American/Monterey Jack cheese, shredded
- 1/4 cup butter, melted
- 12 ounce can evaporated milk
- 1 3/4 cups half and half
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Cook pasta in a large pot of salted water according to package directions, 1 minute less than al dente. So if the cooking directions say to boil them for 6 minutes, boil them for 5 minutes. Drain and add to a 6-quart crock pot insert.
- Add 12 ounces shredded sharp cheddar cheese, 4 ounces shredded Gruyere cheese, 1/4 cup of melted butter, 12 ounce can evaporated milk, 1 3/4 cups half and half, 1/2 teaspoon ground mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 2 teaspoons Kosher salt, and 1/2 teaspoon black pepper.
- Stir until everything is well combined. Cover and cook on low for 1 1/2-2 hours, stirring every 30 minutes until the sauce gets smooth and creamy.
- Season to taste with salt and pepper.
Notes
- If you enjoyed this recipe, please leave a 5-star rating and review below!
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg