Ingredients:

  • 4 cups (450g) Sharp Cheddar Cheese, freshly shredded
  • 4 oz (113g) Cream Cheese, softened and cubed
  • 2 cups (480ml) Evaporated Milk
  • 1 cup (240ml) Whole Milk
  • 4 tbsp (56g) Unsalted Butter, melted
  • 1 tsp (5g) Dry Mustard
  • ½ tsp (3g) Garlic Powder
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black Pepper
  • 16 oz (450g) Elbow Macaroni

Instructions:

  1. Boil the macaroni in salted water, stopping the timer 2 minutes before the package directions to ensure noodles are al dente. Drain and set aside.
  2. In a large bowl, whisk together melted butter, evaporated milk, whole milk, dry mustard, garlic powder, salt, and pepper. Stir in the cubed cream cheese and shredded cheddar until combined.
  3. Lightly coat the inside of a 6-quart slow cooker with non-stick spray. Pour in the cheese mixture, cover, and cook on LOW for 1.5 to 2 hours, stirring halfway through.
  4. Fold in the pre-cooked macaroni and stir gently until coated. Cover and keep on the Warm setting for another 10–15 minutes to allow the pasta to absorb flavor.