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Barilla® Cut Macaroni & Cheese in a Slow Cooker
Ratings
- Prep
- Cook
Ingredients 8 Number of Servings
- 1 box Barilla® Cut Macaroni
- 1 can (149 mL) Evaporated Milk
- 1 cup (250 mL) Heavy Cream
- 3 cups (750 mL) Milk
- 1 stick Butter
- 10 oz (284 g) Vermont Cheddar shredded
- 3 oz (85 g) Fontina shredded
- 1 Tsp (5 mL) Garlic powder
- 1 Tsp (5 mL) Cayenne
- 1 Tsp (5 mL) Salt
- ¼ Tsp (1 mL) White pepper
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Instructions
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In a 4-6 quart slow cooker, combine everything but the Elbows and Fontina cheese
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Let the sauce simmer on low for 2 ½ hours, then add the Elbows and cover with a lid
- Cook for an additional hour while stirring occasionally
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Finally, after the pasta has cooked for an hour, add the Fontina cheese and cover with a lid
- Turn off the crock pot and let it rest for 30 minutes
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Serve and enjoy
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