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.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours, 15 minutes
Yield: Serves 4-6
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
- 1/4 cup butter, melted
- 1-1/2 cups breadcrumbs
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, 3 tablespoons melted 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.
To finish off the recipe, you can melt 1/4 cup butter in a small saucepan. Add breadcrumbs and toast. Sprinkle over the mac and cheese just before serving.
