Is there anyone who doesn’t absolutely love macaroni and cheese? We’re not talking about bland macaroni and cheese, we’re talking about sticky, energy-filled macaroni and cheese that fills you up and warms you up. These are foods that dreams are made of and every person who tastes them can only ask for the recipe so they can recreate the flavour whenever they feel like it. Well, well, well. One of our favourite ways to make macaroni and cheese is a little more complicated than what we wanted to make the other day – normally we make a creamy roux-based cheese sauce. We bake the pasta and then the sauce, then we mix the pasta with the sauce, then we make a crunchy, buttered breadcrumbs and put it in the oven.
This time, we needed something quick and easy – and we came up with something that stood out from the crowd, if we say so ourselves! If you can cook your pasta al dente and pour the ingredients into a slow cooker, you can make incredible macaroni and cheese; that’s the beauty of this recipe. So what do we use here to achieve the ultimate smoothness? Lots of cheeses – four to be exact – sour cream and evaporated milk, and lots of seasoning to give your dish punch.
Add them to your slow cooker, along with the pasta, then turn it on and go. That’s it! If you can stir your pasta mixture halfway through cooking, you’ll get crispy, delicious edges, if not more delicious, that you can enjoy later. Believe us, there’s nothing easier than that, and this macaroni and cheese turns the head of any traditionally cooked version. We love it!
INGREDIENTS
1 packet of macaroni at the elbow, cooked
2 cups strong cheddar cheese, grated
1 cup provolone cheese, grated
1/2 cup grated Parmesan cheese
1 cup sour cream
1/2 package of cream cheese, at room temperature
1 can of evaporated milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard powder
1/4 teaspoon of nutmeg
Kosher salt and freshly ground pepper to taste
PREPARATION
Boil a large pot of salted water and cook the pasta al dente, 3 to 4 minutes following the instructions on the package. Drain and set aside.
Lightly grease the slow cooker with non-stick spray, then place the macaroni in the bottom.
Add cheddar and provolone cheese, fresh cream, cream cheese, garlic powder, onion powder, dry mustard and nutmeg, then season with salt and pepper.
Pour the evaporated milk over the ingredients and mix.
Cover and cook over low heat for 2 hours or over high heat for 1 hour, stirring occasionally.