Slow Cooker Macaroni & Cheese with Barilla® Elbow Noodles

  • 681
  • 43g
    Total fat
  • 50g
    Total carbohydrate
  • 24g
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  • Cook
  • Skill


Ingredients for 8 people      

  • 1 box Barilla® Elbows
  • 5 ounces evaporated milk
  • 1 cup heavy cream
  • 3 cups milk
  • 1 stick butter
  • 10 ounces Vermont cheddar cheese, shredded
  • 3 ounces Fontina cheese, shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • ¼ teaspoon white pepper


  1. 1
    In a 4-6 quart slow cooker, combine everything but the Elbows and Fontina cheese

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

  3. 3
    Cook for an additional hour while stirring occasionally
  4. 4
      Finally, after the pasta has cooked for an hour, add the Fontina cheese and cover with a lid

  5. 5
    Turn off the crock pot and let it rest for 30 minutes
  6. 6
      Serve and enjoy

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