You won’t go back to the original way…

Who doesn’t love mac and cheese? This is not a bland mac and cheese recipe. It’s a cheesy, creamy, delicious, filling, and warming dish. This is the stuff of dreams and everyone who makes it will beg for the recipe to recreate the deliciousness whenever the urge strikes. Well. We love mac and cheese, but this is one of our favorites. We make a creamy cheese sauce with a roux base. After cooking the pasta, we add the sauce to the pan. Next, we stir the pasta in the sauce and finish by topping it with butter breadcrumbs.

Serves 8
15 minutes active
2+ hours inactive

INGREDIENTS

1 (16 oz.) package elbow macaroni, cooked
2 cups sharp cheddar cheese, grated
1 cup provolone cheese, grated
1/2 cup parmesan cheese, grated
1 cup sour cream
1/2 (8 oz.) package cream cheese, room temperature
1 (12 oz.) can evaporated milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard powder
1/4 teaspoon nutmeg
kosher salt and freshly ground pepper, to taste

PREPARATION

Bring a large pot of salted water to boil and cook pasta according until al dente, 3-4 minutes shy of directions on packaging.

Drain and set aside.

Lightly grease slow cooker with non-stick spray, then place macaroni in the bottom.

Add cheddar and provolone cheese, sour cream, cream cheese, garlic powder, onions powder, dry mustard powder and nutmeg, then season with salt and pepper.

Pour evaporated milk on top of ingredients, then stir everything together.

Cover and cook on low for 2 hours or on high for 1, stirring occasionally.