4 ounces shredded Monterey Jack cheese or American Cheese
1/4 cup butter, melted
12 ounce can evaporated milk
1 3/4 cups half and half
1/2 teaspoon of each: ground mustard, garlic powder and onion powder
2 teaspoons Kosher salt (or 1 tsp regular salt)
1/2 teaspoon black pepper
Directions
Cook pasta in large pot of salted water according to package directions, 1 minute less than al dente.
Drain and add to a 6 quart crock pot
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, and all the seasonings.
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.
If desired, top with more shredded cheese during the last 10 minutes of cooking
Taste for more seasoning, and transfer to a bowl or platter for serving.
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Crock Pot Macaroni and Cheese
By Terrie Lewis | November 14, 2024
Prep: 10 Min, Cook: 2 hours
Makes 8 Servings
Ingredients
16 ounces large elbow macaroni noodles
12 ounces shredded sharp cheddar cheese
4 ounces shredded Monterey Jack cheese or American Cheese
1/4 cup butter, melted
12 ounce can evaporated milk
1 3/4 cups half and half
1/2 teaspoon of each: ground mustard, garlic powder and onion powder
2 teaspoons Kosher salt (or 1 tsp regular salt)
1/2 teaspoon black pepper
Directions
Cook pasta in large pot of salted water according to package directions, 1 minute less than al dente.
Drain and add to a 6 quart crock pot
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, and all the seasonings.
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.
If desired, top with more shredded cheese during the last 10 minutes of cooking
Taste for more seasoning, and transfer to a bowl or platter for serving.
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