Step By Step Instructions To Make Slow Cooker Mac And Cheese The dairy products you’ll need are butter, evaporated milk, half and half, sharp cheddar, gruyere (you can substitute mozzarella if you don’t have or like gruyere), and Velveeta (the low melting point is what makes the homemade cheese sauce so smooth).įor spices, we’re adding some onion powder, salt, dry mustard powder, pepper, paprika, and cooking spray. I don’t recommend gluten free noodles because they tend to break down more quickly. Try to use a brand you’ve used before that you know holds up really well. We’re also adding in some spices to bring the flavor to the next level. Ingredientsįor this recipe, you’ll need a few different cheeses and dairy products for maximum creaminess and flavor.
Remove from the oven and let the pasta stand, covered, 5 minutes before serving.My favorite spices and herbs to elevate macaroni and cheese are garlic powder, onions powder, salt, black pepper, cayenne pepper, Italian seasoning, crushed red pepper flakes, buffalo hot sauce, and truffle salt. Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely, as broiler intensities vary). Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won't cook). Pour the mixture into the prepared sheet pan, spreading it in an even later. Add the uncooked macaroni and stir until well coated. Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl. Combine the breadcrumbs and Parmigiano-Reggiano cheese in a medium-size bowl. Grease a rimmed sheet pan with the room-temperature butter and set aside. Adjust an oven rack to the middle position and preheat the oven to 375 degrees F.
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