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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 75g||96%|
|Saturated Fat 44g||219%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 2g||8%|
|Total Sugars 17g|
|Vitamin C 3mg||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious comforting version of macaroni and cheese cooks in your crockpot – yes, even the pasta! You need to watch the timing for this recipe carefully; don’t make it and then leave the house for hours. And remember that every crockpot cooks a little bit differently; know how yours works before you make this recipe.
You can use different types of pasta in this recipe, but the cooking time will be a bit different. Compare the cooking times on the box of pasta you choose with a box of macaroni pasta. Increase the cooking time in the slow cooker by the same proportion.
You can vary the cheese you use in this recipe as well. Try a combination of Colby and Havarti, or use Gouda with provolone. One thing you do need to use, though, is the American cheese. That ingredient has stabilizers and emulsifiers that make the dish creamy and prevent it from breaking.
This rich dish is the perfect thing to serve on a cold winter night. Add a crisp green salad or fruit salad and some toasted garlic bread. For dessert, some brownies or a chocolate cake would be the perfect finishing touch.
1 (10-ounce) container refrigerated Alfredo sauce
1 (12-ounce) can evaporated milk
1 1/3 cups whole milk
1 large egg
2 tablespoons Dijon mustard
8 ounces macaroni pasta
2 cups shredded cheddar cheese
2 cups shredded American cheese
1/4 cup grated Parmesan cheese
7 tablespoons (3 1/2 ounces) unsalted butter, melted, divided
1/8 teaspoon white pepper
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 cups breadcrumbs
Spray the inside of the crockpot with nonstick cooking spray and set aside.
In a large bowl, beat Alfredo sauce with the fresh and evaporated milk, egg, and the mustard. Stir in the UNCOOKED macaroni and all of the shredded cheeses, 3 tablespoons melted butter, pepper, onion and garlic powders, and salt; mix well.
Pour this mixture into the prepared slow cooker. Cover and cook on low for 3 to 4 hours; test to make sure macaroni is cooked. Do NOT stir or remove the lid while this dish is cooking or the pasta will take longer to cook and may cook unevenly.
To finish off the recipe, you can add a crunchy breadcrumb topping. Melt 1/4 cup butter in a small saucepan. Add the breadcrumbs and toast, stirring constantly, over medium heat for about 3 to 5 minutes or until the crumbs are nicely browned and fragrant. Sprinkle the breadcrumbs over the mac and cheese just before serving.
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