Homemade mac and cheese takes a turn for the easy with this slow cooker recipe. Add cooked pasta to the crock with Cheddar cheese, evaporated milk and Club House Ground Mustard, Garlic Powder and Ground Black Pepper. Come back a few hours later - a creamy, cheesy, just-like-mom’s macaroni and cheese dinner is ready for the masses.
10 min
PREP TIME
1h 30 min
COOK TIME
376
CALORIES
7
INGREDIENTS
Ingredients
Preparation
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Reviews
INGREDIENTS
- 2 cups (500 mililiter) uncooked elbow macaroni
- 3 cans (354 mL each) evaporated milk
- 4 cups (1 liter) shredded mild Cheddar cheese, divided
- 1 teaspoon (5 mililiter) Sea Salt Grinder
- 1 teaspoon (5 mililiter) Ground Mustard
- 1/2 teaspoon (2 mililiter) Garlic Powder
- 1/2 teaspoon (2 mililiter) Ground Black Pepper
What you'll need
Preparation
- 1 Cook pasta as directed on package for al dente pasta. Drain well and return to saucepan. Stir in milk, 3 ½ cups (875 mL) of the cheese and seasonings until well blended.
- 2 Spray inside of 4-quart (4 L) slow cooker with non-stick cooking spray. Spoon mac and cheese mixture into prepared slow cooker. Top with remaining ½ cup (125 mL) cheese. Cover.
- 3 Cook 1 to 1 ½ hours on LOW or until most of the liquid is absorbed.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
