SLOW COOKER MAC AND CHEESE
INGREDIENTS 10 Servings
- 2 cups (8 ounces) uncooked elbow macaroni
- 3 cans (12 ounces each) evaporated milk
- 4 cups shredded mild Cheddar cheese, divided
- 1 teaspoon salt
- 1 teaspoon McCormick® Ground Mustard
- 1/2 teaspoon McCormick® Roasted Garlic
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
INSTRUCTIONS
- 1 Cook pasta as directed on package for al dente pasta. Drain well and return to saucepan. Stir in milk, 3 1/2 cups of the cheese and seasonings until well blended.
- 2 Spray inside of 4-quart slow cooker with no stick cooking spray. Spoon mac and cheese mixture into prepared slow cooker. Top with remaining 1/2 cup cheese. Cover.
- 3 Cook 1 to 1 1/2 hours on LOW or until most of the liquid is absorbed.
HPS Magazine 