Crock pot mac and cheese
By lynn
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Ingredients
- 1 cup sharp white cheddar cheese
- 1 cup swiss cheese (I used Grueyere)
- 8 ounces white cheese, cubed (American)
- 1 tablespoon sweet onion, minced
- 1 1/2 cups half-and-half
- 1 (12 ounce) can evaporated milk
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 teaspoon dry mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon unsalted butter
- 1/2 cup corn, flake crumbs
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Coat inside of crock pot with nonstick cooking spray.
2
Combine cavatappi pasta, white cheddar, swiss and white American cheeses, half-and-half, evaporated milk and minced sweet onion in crock; stir well and cover; cook on HIGH for 3 hours or LOW for 4 hours.
3
When there is 30 minutes cook time remaining, stir in Worcestershire, mustard, salt and pepper.
4
Melt butter in a small nonstick skillet over medium-high heat. Stir in cornflake crumbs and cook, stirring often, for 2 minutes or until toasted and golden. Sprinkle over Mac & Cheese and serve immediately.
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