This crockpot recipe by The Slow Roasted Italian on YouTube is my favorite way of making mac and cheese. This method just makes it way more creamy and delicious, even my family absolutely loves this version, if you want to try it out, then read the instructions down below, and watch the video tutorial as well.
Ingredients:
- 1 pound of cellentani or corkscrew pasta, uncooked, or other small pasta
- 4 tbsp of unsalted butter, sliced into tablespoon-sized pieces
- 4 ounces or 8 tbsp of cream cheese, cut into 1-ounce or 2 tbsp pieces
- 1 tsp of kosher salt
- ½ tsp of cayenne pepper
- 3 cups of whole milk
- ½ cup of heavy cream
- 2 cups of sharp cheddar cheese, freshly shredded
- 1 cup of pepper jack cheese, freshly shredded
Directions:
Step 1
In a 6-quart slow cooker, add the uncooked pasta, then spread the butter and cream cheese pieces all over the pasta, and sprinkle the salt and cayenne pepper before pouring the milk and cream. Stir them all together until well combined, then smooth everything into one even layer, and make sure they are coated with the liquid. Cover the slow cooker with the lid, then cook the pasta over low setting for about 1 to 2 hours or until the pasta is chewy (cooking time may vary depending on your pasta, so keep an eye on it).
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Step 2
Stir the mixture halfway through the cooking time and make sure to even out the layer and the pasta is covered in the sauce after stirring, then once ready, sprinkle the cheddar cheese and pepper jack cheese, and stir them all together until well combined. Cover it with the lid again, then continue to cook them for about 10 more minutes or until the cheese has melted and is creamy, and then stir them nicely. Serve and enjoy!
*These amazing images are all credited to The Slow Roasted Italian via YouTube. Check her other content and follow for more!
