Ingredients
1 pound medium elbow macaroni
2 cups shredded sharp cheddar cheese, divided
2 cups grated American cheese
4 ounces cream cheese, cubed
½ cup freshly grated Parmesan
3 cups whole milk
1 12-ounce can evaporated milk
2 teaspoons Dijon mustard
½ teaspoon paprika
½ teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
Instructions
-
Cook elbow macaroni according to the package instructions, reducing cooking time by 2 minutes. Drain and set aside.
-
In a slow cooker, combine cooked macaroni, 1.5 cups cheddar cheese (reserve ½ cup for topping), American cheese, cream cheese, and Parmesan.
-
In a separate bowl, whisk together whole milk, evaporated milk, Dijon mustard, paprika, and onion powder. Pour over macaroni mixture in slow cooker.
-
Season with salt and pepper, and stir to combine.
-
Cover slow cooker and cook on low for 2 to 2.5 hours, stirring occasionally until cheese is melted and creamy.
-
Sprinkle reserved cheddar cheese on top and allow to melt for a few minutes. Garnish with chives and serve.
Notes
Spicy Mac: Add cayenne pepper or jalapeño slices to the cheese mixture for a spicy twist.
Vegetable Mac: Stir in steamed broccoli or mushrooms for extra nutrition.
Gluten-Free: Swap out elbow macaroni for gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 2 to 2.5 hours
- Category: Comfort Food, Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
