Parmesan Macaroni and Cheese 4 ingredients. This delicious dinner was handed down by my grandmother and only requires 4 ingredients. Prepare to enjoy the most comfortable food treat that will leave all coming back to second servings.
This 4-ingredient Amish slow cooker macaroni and cheese is the type of fat-sticking-to-your-bones supper my grandmother used to take to church potlache and family reunions in the Midwest. She favored recipes which made no pretence to a lengthy list of ingredients, but which were made of plain pantry items which were made wonderful with time and effort.
Servings: 6–8
Ingredients
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Dry elbow macaroni → 16 ounces
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Whole milk → 4 cups
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Shredded sharp cheddar cheese → 2 cups, divided
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Salted butter → 1 cup, cut into small pieces
Parmesan Macaroni and Cheese: Directions
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Prepare the slow cooker: Lightly butter or spray the inside of a large slow cooker (5–6 quart) to ensure the macaroni and cheese does not stick too much around the edges.
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Add macaroni: Sprinkle the dry elbow macaroni into the slow cooker.
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Add most of the cheese: Pour 3 cups of shredded sharp cheddar cheese onto the dry macaroni, but leave the remaining 1 cup of cheese to sprinkle on top later.
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Add butter: Toss the chunks of salted butter all throughout the macaroni and cheese to melt into all the nooks and crannies.
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Add milk: Pour slowly the entirety of the milk into everything in the slow cooker, ensuring that most of the macaroni is covered. Squeeze firmly with a spoon, but without being too vigorous.
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Cook: Place the lid on the slow cooker and cook on LOW 2 1/2 to 3 1/2 hours, until the macaroni is soft and the sauce is thick and creamy. In the final hour of cooking, stir every 20–30 minutes to ensure the pasta does not form clumps and to allow the cheese to melt evenly.
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Top with remaining cheese: After the macaroni has cooked and the sauce has thickened, sprinkle the remaining 1 cup of shredded cheddar cheese all over the top.
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Melt and brown the top: Prop the lid partially with a wooden spoon or heat-safe utensil and keep cooking on LOW, until the top layer of cheese is melted and bubbling, and beginning to develop golden brown, crispy edges around the sides of the ceramic insert.
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Set before serving: Switch the slow cooker to WARM and allow approximately 10 minutes to let the macaroni and cheese solidify a bit. This allows the sauce to clasp onto the pasta while remaining creamy and glossy.
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Serve: Eat right out of the slow cooker, making sure each portion contains a bit of the rich middle and the burnt, cheesy edges that everyone competes to get.
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