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Slow Cooker Mac & Cheese

Slow Cooker Mac and Cheese

I’m surprised I lasted this long without a macaroni and cheese post. Don’t get me wrong, I’ve been eating plenty (I love you Stouffers!), but I just haven’t had the time to sit down and cook up a batch lately. Being the brave soul that I am (sarcasm much?), I decided to go all out and try a brand new recipe.

The last time I tried a pasta-based slow cooker recipe, satanic beef stroganoff, I failed miserably. So, I was extremely hesitant with this recipe. However, it called to par-boil the pasta, which made me feel a little better about it.

When I got everything thrown together in the slow cooker, I thought it was going to be a complete disaster. Mine looked NOTHING like the picture. It was basically a soup with some cheese and noodles floating around, but I tried not to panic and just let it do whatever it wanted to do for the 3 hours I let it cook. And it turned out perfectly.

Slow Cooker Mad and Cheese Recipe

Ingredients (4-quart slow cooker):

12 oz. can fat free evaporated milk
3 Eggs
2 cups milk
1 stick of butter, melted then cooled
12 oz. elbow macaroni
16 oz. shredded cheddar cheese
16 oz. shredded mozzarella/parmesan cheese blend
2 Tbsp. smoked paprika
1 Tbsp. cayenne pepper
Shredded paremesan
3 Tbsp. Breadcrumbs
1 Tbsp. Olive Oil
Salt
Black Pepper

Preparation:

  1. Cook the pasta for 5 minutes in boiling water, until it just starts to feel tender
  2. Grease your slow cooker well with cooking spray
  3. In you slow cooker, whisk together evaporated milk, milk, eggs, butter, paprika, cayenne pepper, salt and black pepper
  4. Add the pasta to the whisked mixture then add the cheddar and mozzarella/parmesan blend and stir everything together
  5. Top with shredded parmesan and a bit of smoked paprika for color
  6. Cook on high for 45 minutes, then reduce to low for 2.5 hours
  7. Brown breadcrumbs in butter and sprinkle on top before serving (3 Tbsp. breadcrumbs and 1 Tbsp. olive oil, stir on medium high until browned)

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