Name: Slow Cooker Creamy Mac & Cheese
Ingredients: 1 lb uncooked elbow pasta; 16 oz evaporated milk; 1 1/2 cups half and half; 1/2 stick butter, cut into pats; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1/2 tsp garlic powder; 1 TBS dried minced onion; 1 TBS dijon mustard; 24-32 oz shredded cheeses (mix or match) cheddar, Monterey jack, or pepper jack; 1-2 cups chicken broth

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Slow Cooker Creamy Mac & Cheese

Course Crockpot, holiday food, Side Dish

Cuisine American

Author Catherine’s Plates

Equipment

6 quart oval crockpot
cheese grater
non-stick cooking spray
measuring spoons & cups

Ingredients

1 lb uncooked elbow pasta
16 oz evaporated milk
1 1/2 cups half and half
1/2 stick butter, cut into pats
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1 TBS dried minced onion
1 TBS dijon mustard
24-32 oz shredded cheeses (mix or match) cheddar, Monterey jack, or pepper jack
1-2 cups chicken broth

Instructions

Spray a 6 quart oval crockpot with non-stick cooking spray. Place uncooked elbow pasta into bottom of prepared crockpot/slow cooker.
Pour evaporated milk & half & half into crockpot over pasta. Stir to combine.
Add seasonings (salt, black pepper, garlic powder, minced onion, and paprika) and dijon mustard to crockpot/slow cooker and stir to combine.
Shred cheeses and place into crockpot. Stir cheeses into mixture. Evenly spread mixture. Place pats of butter on top of the mac & cheese.
Place lid onto crockpot/slow cooker and cook for 1 1/2 – 2 1/2 hours on low. Every 30 minutes, lift lid add in 1/4 – 1/2 cup chicken broth and stir into mac & cheese. Place lid back on. Repeat every 30 minutes until pasta is tender and cheeses has melted.

Creamy Slow Cooker Mac & Cheese (No Boil Pasta)

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