Barilla® Cut Macaroni & Cheese in a Slow Cooker

Made with

Barilla Cut Macaroni

Share
Print
Prep
Cook


Ingredients

Ingredients for 8 people      

  • 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

Instructions

  • In a 4-6 quart slow cooker, combine everything but the Elbows and Fontina cheese

  • 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
  •   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
  •   Serve and enjoy

Show more