Ingredients
- 1 pound uncooked elbow macaroni
- 2 cups half-and-half
- ½ cup (1 stick) unsalted butter, melted
- 8 ounces cheddar cheese, grated (about 2 cups)
- 8 ounces Monterey Jack cheese, grated (about 2 cups)
- 4 ounces cream cheese, cut into small pieces
- 2 (12-ounce) cans evaporated milk
- 1 teaspoon ground mustard
- Kosher salt and freshly ground black pepper, to taste
- 1 cup cooked, diced chicken or crumbled ground beef (optional)
- Chopped chives, for garnish
Instructions
Step 1: Prepare the Ingredients
Grate the cheese, cut the cream cheese into small pieces, and measure out all the liquids. If adding chicken or beef, cook and dice it in advance. Having everything ready before you start will make the process smoother.
Step 2: Combine Ingredients in the Slow Cooker
In a 5 to 7-quart slow cooker, add the uncooked macaroni, half-and-half, melted butter, cheddar cheese, Monterey Jack cheese, cream cheese, evaporated milk, and ground mustard. Stir everything together until the ingredients are well combined. Season with salt and black pepper to taste.
Step 3: Start Cooking
Cover the slow cooker with the lid and set it to low. Stir every 30 minutes to ensure even cooking and to prevent sticking. After about 2 to 2 ½ hours, check for doneness. The macaroni should be tender, and the cheese sauce should be thick and creamy.
Step 4: Add Protein (Optional)
If using chicken or beef, stir it into the mac and cheese during the last 15 minutes of cooking. This allows the flavors to blend without overcooking the protein.
Step 5: Serve and Garnish
Once the mac and cheese reaches the perfect consistency, give it one final stir, then serve immediately. Garnish with chopped chives for a pop of color and freshness.
Notes
Troubleshooting Common Issues
- Mac and Cheese is Too Thick: If the sauce thickens too much, stir in a small amount of warm milk or half-and-half to loosen it before serving.
- Pasta is Overcooked: Check the macaroni towards the two-hour mark. If it’s tender earlier than expected, reduce the heat to “Keep Warm” or turn off the slow cooker.
- Cheese is Clumping: Always use freshly grated cheese, as bagged pre-shredded cheese contains anti-clumping agents that prevent smooth melting. Stirring every 30 minutes also helps distribute the heat evenly.
Efficient Meal Prep Tips
- Pre-Grate Cheese in Advance: To save time, grate the cheese the night before and store it in an airtight container in the refrigerator.
- Use a Liner for Easy Cleanup: Slow cooker liners can make cleanup effortless, as cheese sauces tend to stick to the pot.
- Double the Recipe for a Crowd: If serving a large group, you can double the ingredients, but be sure to use a larger slow cooker or extend the cooking time slightly.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes