Extra Creamy Mac and Cheese

Name: Extra Creamy Mac and Cheese
Yield: Serves 6-8
Ingredients: 1 (16-ounce) package uncooked pasta, such as cavatappi, rotini, or rigatoni; 1 (16-ounce) package uncooked pasta, such as cavatappi, rotini, or rigatoni; 1 (16-ounce) package uncooked pasta, such as cavatappi, rotini, or rigatoni; 4 tablespoons butter; 1 (16-ounce) package uncooked pasta, such as cavatappi, rotini, or rigatoni; ½ teaspoon pepper; 1 teaspoon salt; 3 cups milk; 2 tablespoons Dijon mustard; 1 (8-ounce) package cream cheese; ½ cup heavy cream; 1 cup shredded Monterey Jack; 2 cups shredded Sharp Cheddar

Preparation info

Serves
6-8

Difficulty
Complex

Appears in

Slow Cooking Beyond Meals

By Drew Maresco

Published 2021

About

Now comes a childhood favorite, and if I’m being honest, it still is well into adulthood too! This mac gets extra creamy because the starches from the noodles don’t get drained off like they would normally be. Once you add the cheeses, the results are a smooth and velvety side dish you may just eat for the whole meal!

Ingredients

1 (16-ounce) package uncooked pasta, such as cavatappi, rotini, or rigatoni
4

Side dish
Vegetarian

Method

Directions

Lightly grease or line the slow cooker with a liner. Add the pasta, butter, salt, pepper, Dijon, milk, and heavy cream; stir to combine.
Cover and cook on low for 2 hours, stirring once halfway through. Once done, add the cream cheese and both shredded cheeses to the slow cooker and stir. Cover and cook for 10 more minutes until the cheese