This delicious comforting version of macaroni and cheese cooks in your crockpot - yes, even the pasta! You need to watch the timing for this recipe carefully; don't make it and then leave the house for hours. Every crockpot cooks a little bit differently.
Ingredients:
- 1 (10-ounce) container refrigerated Alfredo sauce
- 12 ounce can evaporated milk
- 1-1/3 cups whole milk
- 1 egg
- 2 tablespoons Dijon mustard
- 1/2 pound macaroni pasta
- 2 cups shredded Cheddar cheese
- 2 cups shredded American cheese
- 1/4 cup grated Parmesan cheese
- 3 tablespoons butter, melted
- 1/8 teaspoon white pepper
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/2 teaspoon salt
Preparation:
Spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, beat Alfredo sauce with the fresh and evaporated milks, egg, and mustard. Stir in UNCOOKED macaroni and all of the shredded cheeses, butter, pepper, onion and garlic powders, and salt; mix well.
Pour into 4 quart crockpot. Cover and cook on low for 3 to 4 hours; test to make sure macaroni is cooked. Do NOT stir or remove the lid while this dish is cooking. Serves 4-6
