Slow Cooker Macaroni and Four Cheeses

 
Slow Cooker Sunday!

Why make Macaroni and Cheese in a Crock-Pot Slow Cooker when you can just make it on top of the stove you ask? Because, it's possible people...it can be done!

Sit back and watch Slow Cooker magic happen.

First, I started with loads and loads of cheese...and then more cheese.

I wanted my Macaroni and Cheese to be the cheesiest, creamiest, tastiest, yummiest macaroni and cheese you've ever tasted!

Mission Accomplished folks!

Secondly, I used large elbow macaroni, this is a must, otherwise, prepare for a lump of clump...use small noodles and that's what you're going to have!

Third, blame it on the cream people...I used heavy cream, whole milk and evaporated milk...yep...all three!

Lastly, stir baby stir. I mixed everything in the crock pot, stirred well, and stirred every 30 minutes for the first hour to make sure everything was going well and to keep that cheese moving around people!

After the first hour I stopped stirring because I wanted to build a crust on the sides, just a little...the last 30 minutes I topped the macaroni with my last cup of reserved cheese...yes...more cheese people!

Results, stove top WATCH OUT! The champ is here...lol...this is a winner!!!

Don't forget, you still have time to enter the KitchenAid Mixer giveaway below!

Now, enough talking and taking pictures, it's time to EAT!!!

Slow Cooker Macaroni and Four Cheeses

Prep Time: 5 minutes
Cook Time: 2 hours
Servings: 6-8

Ingredients:

14 ounces large elbow macaroni, uncooked or 8 cups of cooked
2 cups heavy cream
1 can evaporated milk
1 cup whole milk
2 cups sharp cheddar cheese, grated
2 cups jack cheese, grated
1 1/2 cups fontina cheese, grated
1 1/2 cups mozzarella cheese, grated
1 can Campbells cheddar cheese soup
1 tablespoon creole seasoning
1 tablespoon hot sauce
1/2 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon dry mustard powder
1/2 teaspoon paprika

Directions:

Bring a large pot of salted water to boil, boil pasta for 5 minutes, drain, rinse in cold water, drain again. Season with half the seasoning blend, mix well.

Mix seasoning blend together.

Mix cheeses together, reserve 1 cup of cheese to top macaroni once almost cooked. 

Mix milk, cream and cheddar cheese sauce in greased slow cooker, season with half the remaining seasoning blend.

Add pasta to slow cooker, add cheese to slow cooker, mix well.

Cook on low, covered for 30 minutes, stir, cook covered 30 minutes more, stir. Top with remaining cheese, cook covered 1 hour more. Do not stir.

Sprinkle minced parsley if desired. Serve warm. If sauce is to thick for your taste, thin with a little milk.

Enjoy!

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