One Pot Mac & Cheese

Yields 10 servings

Prep Time: 5 minutes

Cook Time: 3 hours



  • 4 cups sharp cheddar cheese, freshly shredded
  • 1 pound elbow macaroni
  • 1 cup butter, melted
  • 8 ounces cream cheese
  • ½ cup Parmesan cheese, grated
  • 24 ounces evaporated milk
  • 2 cups whole milk
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • A pinch of nutmeg
  • 1 teaspoon Worcestershire sauce
  • Dashes of Tabasco, to taste


  1. SHRED 4 cups of cheddar cheese. Make sure to not use pre-shredded cheese. Using pre-shredded cheese will make your dish gritty and oily.
  2. COMBINE macaroni, butter, shredded cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder, onion powder, paprika, salt, pepper, nutmeg, and Worcestershire sauce in the Cosori Multicooker. Mix well and make sure most of the macaroni noodles are submerged in the milk. Cover with lid. 
  3. SELECT Slow Cook (High), and press Start/Cancel. Cook for 2 to 3 hours, or until all the pasta is cooked through and the sauce has thickened. Check after 2 hours. If it is too thick, add a little bit more milk and continue cooking, checking every 20 minutes, until pasta is fully cooked.
  4. SERVE while hot and add Tabasco to taste.