Food & Wine: Kila’s Famous Slow Cooker Mac N Cheese
Cook Time: 02:20
Measurements: Imperial (US)
Being a busy mom with two small children the easier the better in my book! This recipe has evolved over the years and I love to share it with family & friends. It is the perfect dish for a cold winters night or a side dish for a summertime backyard BBQ. The richness of the cheeses pairs excellently with both Chardonnay & Pinot Noir.
- 16 oz large elbow pasta
- 4 tbsps butter, melted
- 3 oz cream cheese
- 2 cups whole milk
- 12 oz evaporated milk
- 1/2 cup light sour cream (I prefer Clover)
- 2 eggs, beaten
- 3/4 tsp ground mustard
- pepper to taste
- 2 cups sharp cheddar cheese shredded *do not use pre shredded cheese the texture will be off
- 2 cups provolone or jack cheese shredded *do not use pre shredded cheese the texture will be off
Cook pasta according to directions to al dente (it will continue to cook in the slow cooker so do not over cook or your mac will get mushy). Drain and pour into a large slow cooker
Melt butter and cream cheese in a small saucepan over medium heat, whisking until both are melted.
Stir in milk, evaporated milk, sour cream and whisk until combined. Remove from heat, whisk in eggs, ground mustard, and pepper.
Stir in cheese and pour mixture over cooked macaroni.
Stir to combine cheese and pasta.
Cover and cook on low for 2 hours. Switch to warm until ready to serve.
Bonus – Add cooked bacon at the end to give it a savory touch!
Credit: Kila Gomer, Wine Club Manager