I was thrilled at how wonderfully this turned out..and it was so stinking EASY! You literally put the ingredients in the slow cooker and stir them. 2 1/2 hours later...it was creamy and cheesy and not mushy at all!
3 1/2cupswhole milkdivided (reserve 1 cup milk for later in cooking time)
1(12 ounce) canevaporated milk
12ouncesmild cheddar cheeseshredded (not pre-shredded) as it will melt better
4ouncesAmerican cheese (from deli, not pre-packaged slices)cut into 1" pieces
1/2teaspoonkosher salt(add more to taste if needed toward end of cook time)
3/4teaspoondry mustard powder
Spray 6-quart slow cooker cooking insert with non-stick cooking spray.
Add all ingredients (reserve 1-cup milk for later) and stir to combine.
Cook on low (covered) for about 2½ hours or until the pasta is tender and the sauce is thickened.
I stirred the mixture about once every 45-minutes – not too much or you’ll lose heat from lifting the lid. I like my macaroni and cheese to be a little on the “saucy” side, so I stirred in the extra cup of milk at toward the end (20 minutes to go) of the cooking time to loosen up the sauce.
I used the KitchenAid 6-Quart Programmable Slow Cooker with the lid seal. Various makes and models of slow cookers will vary in their cooking times and temperatures.
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Slow Cooker Macaroni and Cheese (No Boil Pasta) https://www.epicuricloud.com/?p=1712 March 3, 2018