Easy Copycat Jason’s Deli Mac and Cheese Recipe
Description
Tastes just like the real thing! Tastes identical to the deli—ultra creamy, real cheddar + Velveeta, one-pot comfort. Ready in under 3 hours.
Ingredients
- 16 oz elbow macaroni
- 1/2 cup butter, cut into cubes
- 12 ounces evaporated milk
- 1 cup whole milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper, optional, for added heat
- 1 pound Velveeta cheese, cubed
- 2 cups shredded sharp cheddar cheese
- Chopped parsley or chives, for garnish (optional)
Instructions
- Cook the 16 oz elbow macaroni according to package instructions until al dente. Drain and set aside.
- In the crockpot, add the cooked macaroni, cubed 1/2 cup butter, 12 ounces evaporated milk, 1 cup whole milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon paprika, 1/4 teaspoon mustard powder and 1/4 teaspoon cayenne pepper(if using). Stir to combine.
- Add the cubed 1 pound Velveeta cheese and 2 cups shredded sharp cheddar cheese to the crockpot.
- Cover and cook on low for 2-3 hours or on high for 1-2 hours, stirring occasionally, until the cheeses are melted and the mixture is creamy and smooth.
- Once the macaroni and cheese is heated through and creamy, adjust the seasoning with additional salt and pepper if needed.
- Serve the crockpot Velveeta macaroni and cheese hot, garnished with Chopped parsley or chives if desired.
Equipment
- Slow Cooker
- Skillet
Nutrition
Serving: 1ServingCalories: 630kcalCarbohydrates: 56gProtein: 29gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 99mgSodium: 1381mgPotassium: 526mgFiber: 2gSugar: 12gVitamin A: 1377IUVitamin C: 1mgCalcium: 690mgIron: 1mg