Slow Cooker Macaroni & Cheese with Barilla® Elbows

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

  • 681
    Calories
  • 43g
    Total fat
  • 50g
    Total carbohydrate
  • 24g
    Protein
Powered by
Share
Print
  • Prep
  • Cook
  • 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!

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

  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

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies