Slow Cooker Macaroni & Cheese with Barilla® Elbows
This creamy mac and cheese recipe in a slow cooker is sure to satisfy.
Ratings
- 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!- 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
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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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