Creamy Slow Cooker Mac and Cheese with Three Cheeses
Ingredients:
1. 1 pound cellentani (corkscrew) pasta
2. 4 tablespoons unsalted butter
3. 4 ounces cream cheese, cut into 1 ounce pieces
4. 1 teaspoon kosher salt
5. 1/2 teaspoon cayenne pepper
6. 3 cups whole milk
7. 1/2 cup heavy cream
8. 2 cups freshly shredded cheddar cheese
9. 1 cup freshly shredded pepper jack cheese
Directions:
1. Prep the Pasta:
1.1. Cook the cellentani pasta according to package instructions until al dente. Drain and set aside.
2. Slow Cooker Setup:
2.1. Grease the slow cooker with non-stick spray.
3. Cheese Mixture:
3.1. In the slow cooker, combine the cooked pasta, unsalted butter, cream cheese, kosher salt, and cayenne pepper.
3.2. Pour in the whole milk and heavy cream, stirring to combine all ingredients.
4. Add the Cheeses:
4.1. Mix in the cheddar cheese and pepper jack cheese, ensuring they are evenly distributed throughout the pasta mixture.
5. Slow Cook:
5.1. Cover the slow cooker and cook on low for 2-3 hours, stirring occasionally, until the cheeses are melted and the mixture is creamy.
6. Serve:
6.1. Once the mac and cheese is creamy and heated through, serve hot.
6.2. Garnish with extra shredded cheese or fresh herbs if desired.
7. Enjoy your indulgent and cheesy slow cooker mac and cheese!
Preparation Time: 15 minutes | Cooking Time: 2-3 hours | Total Time: 2 hours 15 minutes | Calories: 450 kcal per serving | Servings: 6 servings
