- 1 Pound big shells pasta, uncooked
- 4 Teaspoons butter, sliced into 1 - tbsp pieces
- 4 Ounces cream cheese, cut into 1 - ounce pieces
- 1 Teaspoon salt
- 1/2 Teaspoon cayenne pepper
- 3 Cups whole milk
- 1/2 Cup half and half
- 2 Cups shredded Cabot Mac and Cheese
- 1 Cup Cabot shredded Colby Jack cheese
Pour the uncooked pasta onto the bottom of your slow cooker.
I use my 6-quart for this recipe.
Scatter the butter and cream cheese pieces over the pasta.
Sprinkle the salt and cayenne pepper over the top and pour the milk and half and half into the slow cooker. Stir to combine everything and smooth the pasta into one even layer coated in sauce.
Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not crunchy, but very al dente).
The cook time will vary if you use a different pasta, so start with 1 hour and adjust from there.
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.
Once the pasta is ready, sprinkle on the Cabot Mac and Cheese cheddar and Cabot Jack cheeses and stir to combine.
The cheese will melt into the sauce will create a very creamy cheese sauce.
Cover the mac and cheese and cook for 10 minutes, until the cheese is melted and it comes together. Stir before serving.