Prep Time: 20 mins | Cook Time: 2 hrs 35 mins | Total Time: 2 hrs 55 mins | Yield: 8 to 10 Servings
This recipe has always been a part of my life since I was a little kid. My aunt used to make this all the time. When I was about 10 years old, she taught me this recipe. I am so grateful to her because now, I get to share it with you as well. How awesome is that? This recipe for Mac and Cheese is so simple that I am sure you can cook it! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have a blessed day, friends. Enjoy!
Ingredients:
2 c grated American cheese
2 c shredded sharp cheddar cheese, divided
1 lb. medium elbow macaroni
1/2 c freshly grated Parmesan
3 c whole milk
4 oz. cream cheese, cubed
1 (12 oz.) can of evaporated milk
1/2 tsp paprika
2 tsp Dijon mustard
Kosher salt and freshly ground black pepper, to taste
2 tbsp chopped fresh chives
1/2 tsp onion powder
Directions:
In a 4-quart slow cooker, add 1 cup of cheddar cheese, American cheese, macaroni, Parmesan cheese, and cream cheese.
Add the evaporated milk, Dijon mustard, milk, onion powder, and paprika. Stir until well mixed.
Sprinkle salt and pepper to season.
Cover the slow cooker and cook for about 1 hour 30 minutes on a low setting.
Remove the cover, then add 1 cup of cheddar cheese. Stir until well mixed and melted completely.
Garnish each serving with freshly chopped chives.
Serve hot and enjoy!
Ingredients
- 2 c grated American cheese
- 2 c shredded sharp cheddar cheese, divided
- 1 lb. medium elbow macaroni
- 1/2 c freshly grated Parmesan
- 3 c whole milk
- 4 oz. cream cheese, cubed
- 1 (12 oz.) can of evaporated milk
- 1/2 tsp paprika
- 2 tsp Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh chives
- 1/2 tsp onion powder
Instructions
In a 4-quart slow cooker, add 1 cup of cheddar cheese, American cheese, macaroni, Parmesan cheese, and cream cheese.
Add the evaporated milk, Dijon mustard, milk, onion powder, and paprika. Stir until well mixed.
Sprinkle salt and pepper to season.
Cover the slow cooker and cook for about 1 hour 30 minutes on a low setting.
Remove the cover, then add 1 cup of cheddar cheese. Stir until well mixed and melted completely.
Garnish each serving with freshly chopped chives.
Serve hot and enjoy!
Notes
Prep Time: 20 mins | Cook Time: 2 hrs 35 mins | Total Time: 2 hrs 55 mins | Yield: 8 to 10 Servings
