Ingredients
• 1 lb elbow pasta (uncooked)
• 2½ cups whole milk
• 12 oz evaporated milk
• 3 cups extra sharp cheddar, shredded (from the deli)
• 1 cup American cheese, shredded (deli-style)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dry mustard
• ¼ tsp garlic powder
• Dash cayenne pepper (to taste)
• ¼ cup butter, cubed
Instructions
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Spray a 5–6 qt slow cooker with non-stick spray.
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Rinse and drain uncooked pasta.
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Add pasta, milks, cheeses, and seasonings. Stir well.
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Dot with butter.
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Cover and cook on LOW for 1 hour. Stir quickly.
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Cook for up to 1–2 more hours, checking every 30 mins.
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Pasta should be tender and sauce thick and creamy. It will thicken more as it rests.
Notes
• Use freshly shredded cheese—not pre-bagged.
• Stick to whole milk and evaporated milk for best texture.
• Try it once before serving on a big holiday—it’s worth the test run!
- Prep Time: 10 mins
- Cook Time: 2 hrs
Nutrition
- Calories: 574
- Sodium: 923mg
- Fat: 29g
- Carbohydrates: 51g
- Protein: 26g