Saturday, December 31, 2011

Recipe: Crockpot Mac and Cheese

  • 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


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.

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