Page 32 - Hello! Recipe Book
P. 32
Slow Cooker
Mac & Cheese
8 servings 3 hr 30 min
Ingredients Directions
Cooking spray 1. Spray a slow cooker with cooking spray.
16 oz elbow macaroni 2. Cook pasta to al dente and drain. Place
macaroni in slow cooker, immediately add
uncooked
butter, stir until melted.
6 tbsp unsalted butter, cubed 3. Add evaporated milk, half & half, whole milk,
1 12 oz can evaporated milk 1/12 cups of cheddar cheese, velveeta, salt and
2 cups half & half pepper; stir to blend well.
4. Cover and cook on low 2 to 3 hours.
1/2 cup whole milk
5. During last 15 minutes of cooking, sprinkle
16 oz shredded sharp cheddar with remaining ½ cup of cheddar cheese.
cheese 6. Once done, turn slow cooker setting to warm
8 oz velveeta cheese, cubed until ready to serve.
1/4 tsp salt 7. Leftovers can be stored in an airtight
container in refrigerator for up to 4 days.
1/4 tsp pepper
Notes
A 4 to 6-quart capacity slow cooker is ideal for this
recipe. I love using elbow macaroni noodles because
they're classic, but use any pasta shape you like!
Increasing the Recipe - This recipe doubles and
triples wonderfully! A great one for serving to a
crowd. You can make a double batch in a 6-quart
From the Kitchen of:
(or larger) slow cooker; if you want to make more
Frances W.
Hello! Las Vegas than that, you'll need an additional slow cooker.
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