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Slow Cooker Barilla® Elbows Macaroni & Cheese

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Slow Cooker Barilla® Elbows Macaroni & Cheese
4 hours

Main course

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Ingredients for 5 people

1 box Barilla® Elbows
1 can Evaporated Milk
1 cup Heavy Cream
3 cups Milk
1 stick Butter
10 oz Vermont Cheddar shredded
3 oz Fontina shredded
1 Tsp Garlic powder
1 Tsp Cayenne
1 Tsp Salt
¼ Tsp White pepper

Preparation 10 minutes preparation + 4 hours cooking
1. In a 4-6 quart slow cooker, combine everything but the Barilla(R) Elbows and Fontina cheese

2. Let the sauce simmer on low for 2 ½ hours, then add the Barilla(R) Elbows and cover with a lid

3. Cook for an additional hour while 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 crock pot and let it rest for 30 minutes

6. Serve and enjoy