If you purchase a product through an affiliate link your price will remain the same and Moore or Less Cooking Blog will automatically receive a small commission. This post is sponsored by Cabot Creamery and all opinions expressed in my post are my own.ĭisclosure: Posts may contain affiliate links. *** Note ***: If you are wanting to keep your slow cooker on warm, you can always add more milk and stir to keep the mac and cheese creamy and hot. Cover the mac and cheese and cook for 10 minutes, until the cheese is melted and it comes together.The cheese will melt into the sauce will create a very creamy cheese sauce.Once the pasta is ready, sprinkle on the Cabot Mac and Cheese cheddar and Cabot Jack cheeses and stir to combine.Stir once halfway through the cook time and be sure to smooth the pasta into one layer so it is well coated with the sauce.The cook time will vary if you use a different pasta, so start with 1 hour and adjust from there.Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not crunchy, but very al dente).Stir to combine everything and smooth the pasta into one even layer coated in sauce. Sprinkle the salt and cayenne pepper over the top and pour the milk and half and half into the slow cooker.Scatter the butter and cream cheese pieces over the pasta.Pour the uncooked pasta onto the bottom of your slow cooker.
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