Jessica’s Magnetic Mac n’ Cheese in a Slow Cooker
Recipe Facts
Prep Time: 15min
Cook Time: 3hr
Active: 20min
Total: 3hr 35min
Yield: 16 Servings
Nutrition
280 Calories per Serving
Total Fat 16.1g
Sat. Fat 9.3g
Cholesterol 40.2mg
Sodium 468mg
Carbohydrate 25.7g
Fiber 1.2g
Sugars 1.6g
Protein 10.4g
Special Equipment
6qt slow cooker
Ingredients
2-3/4 cup (625g) Half & Half.
1 15oz Can (425g) Campbell’s Cheddar Cheese condensed soup.
1 tsp. Ground black pepper.
1 tsp. Smoked paprika.
2 Cups (225g) Sharp cheddar cheese, shredded.
1 Cup (113g) Colby cheese, shredded.
3 Tbsp. (45g) Butter.
1lb. (450g) Short, tubular pasta, such as Cavatappi, Celentane, or elbow macaroni. Uncooked.
Make It
In a 6Qt slow cooker, combine the half & half, condensed soup, and spices with a whisk until smooth.
Add the pasta, butter, and 3/4 of the shredded cheese and mix well.
Top off with the remaining cheese.
Cover with lid and cook on LOW for 3 hours.
Serve from the slow cooker, top with panko bread crumbs or crisp onions is desired. Will keep on WARM setting for several hours.