Ingredients
Equipment
Method
Preparation
- Spray the inside of a 6 quart slow cooker with nonstick cooking spray.
- Pour the uncooked elbow macaroni into the prepared slow cooker and spread it into an even layer.
- Add the whole milk and evaporated milk to the slow cooker.
- Sprinkle in the dry mustard powder and garlic powder, followed by salt and black pepper.
- Stir everything thoroughly to ensure even distribution.
- Cut the unsalted butter into small pieces and scatter them over the macaroni.
- Add the freshly shredded sharp cheddar cheese and Monterey Jack cheese.
Cooking
- Cover the slow cooker with its lid and cook on low for 2 to 3 hours.
- Remove the lid after the first 30 minutes and stir thoroughly.
- Check the pasta after 1 hour and add warm milk if mixture looks too thick.
- Check the pasta frequently during the final 30 minutes.
Serving
- Stir thoroughly and taste the mac and cheese, adjusting salt and black pepper as needed.
- Allow to rest uncovered for 5 minutes.
- Serve warm while cheese is melted and macaroni is tender.
Notes
Serve with a sprinkle of paprika for added color.