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Slow Cooker Mac and Cheese
Hello! I'm finally sharing my mac and cheese recipe here with you. It's ultra creamy without the need for a flour and butter roux. Kids and adults both love this version. I hope you give it a try.
2 cups dried elbow noodles, large or small (see instructions on how to prepare)
8 oz. cream cheese, cubed
2 cups shredded sharp cheddar cheese
2 cups shredded sharp white cheddar cheese
2 cups milk
1 tsp. salt
1/4 tsp. pepper
1 cup shredded sharp cheese (optional)
SLOW COOKER SIZE: 4-quart or larger
Cook pasta according to package directions on the stove top and not any longer. Get other ingredients ready while pasta cooks
Drain the pasta immediately after done cooking and add to the slow cooker add remaining ingredients and stir.
Cover and cook on HIGH for 2 hours. Stir the pasta twice during this cooking time, once at the hour mark and then and the 1.5 hour mark. Be gentle when you stir.
When the cooking time is up add more cheese on top, add the lid and let melt for 5-10 minutes.
Serve and enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-mac-and-cheese/
PIN FOR LATER: https://www.pinterest.com/pin/322992604524778243/
FOLLOW ME HERE:
The Magical Slow Cooker
PO BOX 70586
Springfield, OR 97475