Slow Cooker Macaroni and Cheese
Prep
Cook
Total
Author Megan Marlowe-Strawberry Blondie Kitchen
Yield 6 servings
The cheesiest, creamiest, easiest and very BEST Slow Cooker Macaroni and Cheese to have your family begging for more!
Ingredients
- 1 lb elbow macaroni, cooked to al dente and drained
- 4 tablespoons butter, diced
- 1 can (10.75oz) Fiesta Nacho cheese soup
- ½ cup evaporated milk
- ½ half and half, I used Fat free
- 8 ounces sharp cheddar, shredded
- ½ teaspoon black pepper
- 1/2 teaspoon dry mustard
Topping
- ½ breadcrumbs
- 2 tablespoons parmesan cheese
- ½ teaspoon fresh parsley, finely diced
Instructions
- Spray slow cooker with cooking spray.
- Turn on to low and add butter, cheese soup and milks. Stir to combine.
- Add in cooked pasta, cheese, black pepper and dry mustard. Stir to combine
- Cook on low for 2 hours, stirring occasionally.
- 30 minutes before the macaroni and cheese is done, toast breadcrumbs in a medium skillet over medium heat until fragrant, about 2 minutes.
- Place into a small bowl and add parmesan cheese and parsley.
- When the macaroni and cheese is finished cooking, place into bowls and top with toasted breadcrumbs.
Courses Dinner
Amount Per Serving |
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Calories 427 |
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% Daily Value |
Total Fat 20 g | 31% |
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| Saturated Fat 11 g | 55% |
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Cholesterol 55 mg | 18% |
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Sodium 783 mg | 33% |
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Total Carbohydrates 42 g | 14% |
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| Dietary Fiber 2 g | 8% |
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| Sugars 8 g | |
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Protein 20 g | 40% |
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Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/slow-cooker-macaroni-and-cheese/