To make sluggish cooker mac and cheese, you will want elbow noodles (do not prepare dinner them prematurely), shredded sharp cheddar cheese, American cheese (both shredded or lower into small chunks), entire milk, evaporated milk, and unsalted butter. As for spices, you will use mustard powder, garlic powder, onion powder, paprika, salt, pepper, and an non-compulsory sprint of cayenne pepper. MacLean additionally suggests garnishing the completed product with some contemporary parsley, although that is additionally non-compulsory.
 Most of these things are pretty conventional, however there’s one ingredient (nicely, a group of components) that units this mac and cheese aside: the spice mix. “The mustard powder and paprika are what actually make this mac and cheese sing,” MacLean says. “They add a little bit of tangy warmth that’s simply scrumptious.” After all, cheese is arguably the most important star of mac and cheese, and MacLean loves the 2 varieties she makes use of on this recipe. “Utilizing additional sharp cheddar actually offers this dish some taste, and by including the American cheese for additional creaminess, it’s the good stability of flavors,” she explains.
