Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
SLOW COOKER MAC AND CHEESE
Ingredients
- 1 box (16 oz.) cooked elbow macaroni (or shells, spiral pasta, etc.)
- 1/2 stick butter, cubed
- 1 (12 oz.) can evaporated milk
- 1 1/2 cups whole milk
- 3 cups cheddar cheese, grated
- 1 cup parmesan cheese, grated, plus extra for garnish
- 1 cup romano cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon nutmeg
- cooking spray
Directions
- Spray a 4-quart slow cooker with cooking spray.
- Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.
- Add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg, and salt and pepper. Stir well.
- Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan and another dash of nutmeg, and serve hot.Tip: If you don’t have a slow cooker, put pasta, milk and cheeses in a large baking dish and bake for 50 minutes at 350º F.
Chrome Extension
