Description
Indulge in this creamy, cheesy delight that elevates classic mac and cheese into a gourmet experience, perfect for any occasion.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 cups shredded cheese (mix of cheddar, mozzarella, gouda, and parmesan)
- 3 cups milk
- 1 cup heavy cream
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a slow cooker, combine butter and flour, stirring to create a roux.
- Gradually add milk and cream, stirring constantly until smooth.
- Add garlic powder, onion powder, salt, and pepper, and mix well.
- Stir in the cooked macaroni and shredded cheeses until well combined.
- Cover and cook on low for 120-180 minutes, stirring occasionally, until the cheese is melted and the mixture is creamy.
- Serve warm as a side dish at Thanksgiving.
Notes
For best results, use quality cheese and avoid overcooking the pasta. Feel free to experiment with different cheese varieties.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg