Slow Cooker Macaroni & Cheese with Barilla® Elbows

This creamy mac and cheese recipe in a slow cooker is sure to satisfy.

Blue Box Elbows

Made with

Barilla Elbows

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Skill
Beginner

Slow Cooker Recipe for Mac & Cheese

Now's the time to try a macaroni and cheese recipe in your crock pot! A comfort food that's so easy to make, our mac & cheese recipe in a slow cooker uses classic elbow macaroni and delivers a creamy, delicious pasta dish that no one can resist!
681
Calories
43g
Total fat
50g
Total carbohydrate
24g
Protein
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Ingredients

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



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

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