Slow Cooker Mac and Cheese
Yields: 6-8 servings
 
Ingredients
  • 1 pound elbow macaroni, uncooked
  • ¼ cup unsalted butter, cubed
  • 4 ounces processed cheese product, cubed
  • 4 cups shredded sharp Cheddar cheese
  • 1½ cups grated Parmesan cheese
  • 3¼ cups whole milk
  • ¾ cup heavy whipping cream
  • 1 teaspoon kosher salt
  • ¾ teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground nutmeg
  • Garnish: toasted bread crumbs, crumbled bacon, green onion
Instructions
  1. Spray a 6-quart slow cooker 
with cooking spray.
  2. Add dried macaroni noodles to slow cooker. Top with butter, cheese product, Cheddar, and Parmesan.
  3. In a medium bowl, whisk together milk, cream, salt, paprika, pepper, and nutmeg. Pour milk mixture over cheese and noodles.
  4. Cover and cook on low for 2½ to 3 hours, stirring halfway through. Garnish with bread crumbs, bacon, and green onion, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/quick-and-easy-make-and-take-sides/