SLOW COOKER MAC & CHEESE

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Slow Cooker Mac & Cheese image

I am a huge fan of Stouffer's frozen macaroni and cheese. This is the closest I have come to recreating it at home. Slow cookers are infamous for not having consistent temperatures, so be sure to check yours at the 2 hour mark to determine how much more time you'll need. I also use Bacon Salt instead of the regular salt, if I have it on hand.

Provided by Hippie2MARS

Categories     Cheese

Time 3h5m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (12 ounce) can evaporated milk
2 cups 2% low-fat milk
1 large egg
1 (10 3/4 ounce) can cheddar cheese soup
1/2 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cheddar cheese, shredded
3 cups uncooked elbow macaroni

Steps:

  • Generously spray the inside of the slow cooker with Pam (or coat with oil).
  • Whisk together all ingredients except the cheese and macaroni.
  • Pour mixture into slow cooker, and stir in macaroni and shredded cheese.
  • Cover and cook on LOW, stirring once to break up macaroni clumps.
  • Check at 2 hours to determine if more time will be needed.
  • If needed, stir, and continue to cook for another 1-2 hours.

Nutrition Facts : Calories 322.8, Fat 14.5, SaturatedFat 8.8, Cholesterol 63.1, Sodium 652.2, Carbohydrate 32.2, Fiber 1.3, Sugar 3.6, Protein 15.6

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