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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

SLOW-COOKER MAC & CHEESE Recipe

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This recipe for SLOW-COOKER MAC & CHEESE is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3½ cups whole milk
1-12 oz. can evaporated milk
½ cup butter, melted+2 T.
1 tsp. Dijon mustard
¾ tsp. salt
¼ tsp. black pepper
⅛ tsp. ground cayenne pepper
1-16 oz. pkg. elbow macaroni
4 cups shredded Cheddar cheese
8 oz. Velveeta cheese, cut into ½ in pieces
½ cup shredded Parmesan cheese
⅔ cup crushed corn flakes

Directions:
Directions:
Spray 5-quart slow cooker with cooking spray. In slow cooker, beat milks, melted butter, mustard, salt and peppers with whisk. Add macaroni and 3½ cups of the Cheddar cheese, the cubed cheese and the Parmesan cheese. Cover; cook on low heat setting 2½ hours or until macaroni is cooked, but not mushy. Stir to combine. Sprinkle remaining ½ cup Cheddar cheese on top; cover and let stand about 15 minutes or until melted. Meanwhile, melt 2 T. butter in small microwave dish, add corn flake crumbs. Stir to coat. Sprinkle over mac and cheese, and serve. Makes about 8 servings.

Personal Notes:
Personal Notes:
“Though the Lord is great, he cares for the humble...” Psalm 138:6

 

 

 

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