About the Recipe
Am I the only one with Thanksgiving on my mind already? No, right?
1 pound medium elbow macaroni
2 cups shredded sharp cheddar cheese, divided
2 cups grated American cheese
4 ounces cream cheese, cubed
1/2 cup freshly grated Parmesan
3 cups whole milk
1 (12-ounce) can evaporated milk
2 teaspoons Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
Place macaroni, 1 cup cheddar cheese, American cheese, cream cheese and Parmesan into a 4-qt slow cooker.
Stir in milk, evaporated milk, Dijon, paprika and onion powder, making sure the macaroni is submerged as much as possible; season with salt and pepper, to taste.
Cover and cook on low heat for 90 minutes to 2 hours and 30 minutes, stirring every hour until tender and creamy.* Uncover and stir in remaining 1 cup cheddar cheese until melted, about 2-3 minutes. If the mixture is too thick, add more milk as needed.
Serve immediately, garnished with chives, if desired. Recipe and Photo Credit: Slow Cooker Four Cheese Mac and Cheese - Damn Delicious