Ingredients
Scale
- 1 pound elbow macaroni uncooked
- 3 cups whole milk
- ½ cups heavy cream
- 3 cups freshly shredded sharp cheddar cheese
- 1½ cups freshly shredded monterey jack cheese
- ½ cup freshly shredded parmesan cheese
- 4 tablespoons butter cut into small pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
Instructions
- Spray the insert of the slow cooker with nonstick spray.
- Place the uncooked macaroni into the slow cooker.
- Pour in the whole milk and heavy cream, then stir gently to coat the macaroni.
- Add the butter, salt, black pepper, and smoked paprika if using.
- Sprinkle the cheddar, Monterey Jack, and Parmesan cheeses on top and stir just until combined.
- Cover the slow cooker and cook on low for 2 to 2½ hours, stirring occasionally if possible, until the pasta is tender and the sauce is creamy.
- Once cooked, stir well and let the mac and cheese sit for 5 to 10 minutes to thicken before serving.
Notes
For a richer flavor, consider using fontina or gouda cheese along with the cheddar and Monterey Jack.
Stirring occasionally helps achieve a creamier texture, but it’s optional if you can’t do it frequently.
Allowing the dish to rest after cooking will enhance the creaminess.
- Prep Time: 15 minutes
- Cook Time: 2 to 2.5 hours
- Category: Sides
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 398
- Sugar: 6g
- Sodium: 838mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 70mg