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Crockpot Mac and Cheese

By Linda Larsen, About.com

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 cup whole milk
  • 1/2 pound macaroni pasta
  • 2 cups shredded Cheddar cheese
  • 2 cups shredded American cheese
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons butter
  • 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. 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. Do NOT stir or remove the lid while this dish is cooking. Serves 4-6

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