Creamiest Slow Cooker Mac and Cheese

By tschnet1

Ingredients

• 1 1 1 box (16 oz.) cooked elbow macaroni (or shells, spiral pasta, etc.)
• 1/2 1/2 1/2 stick butter, cubed
• 1 1 oz.) can 1 (12 oz.) can evaporated milk
• 1 1/2 1 1/2 1/2 cups whole milk
• 3 3 3 cups cheddar cheese, grated
• 1 1 1 cup parmesan cheese, grated, plus extra for garnish
• 1 1 1 cup romano cheese, grated
• 1 1 1 tsp salt
• 1/2 1/2 1/2 tsp freshly ground pepper
• 1/2 1/2 1/2 tsp nutmeg
• cooking spray

Details

Servings 8
Preparation time 30mins
Cooking time 30mins
Adapted from 12tomatoes.com

Preparation

Step 1

Spray a 4-quart slow cooker with cooking spray.

Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.

Add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg, and salt and pepper. Stir well.

Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan and another dash of nutmeg, and serve hot.Tip: If you don't have a slow cooker, put pasta, milk and cheeses in a large baking dish and bake for 50 minutes at 350º F.