Slow Cooker Mac And Cheese



Prep Time

10 minutes

Cooking Time

4 hours

  • 1 box Barilla elbow pasta

  • 5 ounces evaporated milk

  • 1 cup heavy cream

  • 3 cups milk

  • 1 stick butter

  • 10 ounces Vermont cheddar, shredded

  • 3 ounces fontina, shredded

  • 1 teaspoon garlic powder

  • 1 teaspoon cayenne

  • 1 teaspoon salt

  • 1/4 teaspoon white pepper

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Let dinner cook itself tonight.

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1) In a 4-6 quart slow cooker, combine everything but the pasta and fontina cheese.

2) Let the sauce simmer on low for 2 1/2 hours, then add pasta and cover with a lid.

3) Cook for an additional hour, stirring occasionally.

4) Finally, after the pasta has cooked for an hour, add the fontina cheese and cover with a lid.

5) Turn off the slow cooker and let it rest for 30 minutes.

6) Serve and enjoy.

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