Slow Cooker Macaroni and Cheese
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Equipment
- Slow Cooker or Crock Pot
Ingredients
- 12 ounces uncooked macaroni noodles
- 12 ounces Kraft Deluxe American cheese slices cubed
- 6 ounces Murray macaroni and cheese blend (or substitute 3 ounces gruyere cheese and 3 ounces butterkase cheese)
- 3/4 cup shredded Parmesan cheese
- 1 cup whole milk
- 12 ounces evaporated milk
- 3/4 cup heavy cream
- 1 teaspoon dry mustard
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Additional milk (1-3 cups; optional)
Instructions
- Place the uncooked noodles in the bottom of the crockpot.
- Bring the milk, evaporated milk, cream, mustard, paprika, salt and black pepper just to the boil (so it is good and hot).
- Pour over the noodles and stir.
- Toss the other shredded/cubed cheeses together and cover the noodles.
- Cover and cook on low for one hour and give it a good stir.
- Place lid back on and cook on low another 45 minutes or until noodles are tender, adding in additional milk to thin the macaroni to be as loose/creamy as you prefer.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 4555kcalCarbohydrates: 327gProtein: 223gFat: 261gSaturated Fat: 153gPolyunsaturated Fat: 13gMonounsaturated Fat: 70gTrans Fat: 4gCholesterol: 823mgSodium: 10980mgPotassium: 3131mgFiber: 12gSugar: 74gVitamin A: 10271IUVitamin C: 5mgCalcium: 7650mgIron: 9mg
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