Slow Cooker Creamy Broccoli Mac and Cheese

One-Pot Vegan White Bean Shakshuka
One-Pot Vegan White Bean Shakshuka
March 25, 2019
Hypothyroidism – Dr. Meghna Thacker
March 26, 2019

The easiest mac and cheese of your life! No boil noodles, no condensed soup! Completely homemade and SO GOOD!

Ingredients:

  • 12 ounces medium pasta shells
  • 3 cups shredded sharp cheddar cheese, divided
  • 4 ounces cream cheese, cubed
  • 2 cups whole milk
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 2 1/2 cups broccoli florets

Instructions:

  1. Place pasta, 1 cup cheddar cheese and cream cheese into a 4-qt slow cooker.
  2. Stir in milk, evaporated milk, Dijon, paprika, onion powder and 1 cup water, making sure the pasta is submerged as much as possible; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 1 hour, stirring halfway. Uncover and stir in broccoli; cover and cook on low heat for an additional 30 minutes.
  4. Uncover and stir in remaining 2 cups cheddar cheese until melted, about 2-3 minutes. Let rest 5 minutes.
  5. Serve immediately.

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