SLOW COOKER FOUR CHEESE MAC AND CHEESE

The BEST mac and cheese EVER!!!! No boil. No stress. Everything gets thrown right in. Even the uncooked noodles!!! #CrockpotRecipesBlogSelfe #ItalianCrockpotRecipes #slowcooker

SLOW COOKER FOUR CHEESE MAC AND CHEESE , By Crockpot Recipes Blog Selfe .

The BEST mac and cheese EVER!!!! No boil. No stress. Everything gets thrown right in. Even the uncooked noodles!!! #CrockpotRecipesBlogSelfe #ItalianCrockpotRecipes #slowcooker

Total Time: 120 Minutes, Servings: 8-10 Servings

Ingredients :

• 1 pound medium elbow macaroni
• 2 cups shredded sharp cheddar cheese, divided
• 2 cups grated American cheese
• 4 ounces cream cheese, cubed
• 1/2 cup freshly grated Parmesan
• 3 cups whole milk
• 1 (12-ounce) can evaporated milk
• 2 teaspoons Dijon mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives

Instructions :

• Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker.
• Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as possible; season with salt and pepper, to taste.
• Cover and cook on low heat for 90 minutes to 2 hours and 30 minutes, stirring every hour until tender and creamy.* Uncover and stir in remaining 1 cup cheddar cheese until melted, about 2-3 minutes. If the mixture is too thick, add more milk as needed.
• Serve immediately, garnished with chives, if desired.

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Crockpot Recipes Blog Selfe

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