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Barilla® Elbows

Macaroni & Cheese in a Slow Cooker

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  • Prep
  • Cook


Ingredients

Ingredients for 8 people      

  • 1 box Barilla® Elbows
  • 5 oz  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

Made with

Blue Box Elbows

Elbows


Instructions

  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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