"Better Than Dining Hall" Mac and Cheese! That is how my college-aged nephew described my mac and cheese! I'll take it!
-1 LB elbow pasta
-2 and ½ cups milk (Whole or 2%)
-12 ounces evaporated milk
-8 ounces Extra Sharp Cheddar; shredded (not pre-shredded)
-8 ounces American Cheese or Monterrey; shredded (not pre-shredded)
-1 teaspoon salt
-1/2 teaspoon black pepper
-1/2 teaspoon dry mustard
-1/2 teaspoon garlic powder
-1/4 teaspoon cayenne powder
-1/4 cup butter; cut in cubes
-Grease slow cooker/crock pot
-Rinse uncooked pasta in cold water and drain
-Add all the ingredients above to the slow cooker/crockpot and stir; making sure the pasta is submerged in liquid as much as possible.
-Cover and cook on LOW heat for 1 HOUR
-After one hour stir and test your pasta. Depending on your slow cooker/crock pot, your pasta could be done or it may require 1-2 additional hours on low.
-Check approximately every 30 minutes.
-When done, pasta will be tender and the liquid will be thick and creamy. The sauce will thicken when the lid is removed and the mac and cheese sits.
-Don’t overcook the pasta or it will be mushy.
-Bagged shredded cheese contains ingredients that may make your mac and cheese gritty. Shred it yourself – it doesn’t take long and the results are worth the extra effort.
-Sometimes I add more of the above seasonings before serving – do it to taste.
Comfort food! Add some veggies to your plate and enjoy in good health and good company.