Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories605.6 kcal (30%)
Total Fat31.8 g (45%)
Carbs53.1 g (20%)
Sugars5.9 g (7%)
Protein27.6 g (55%)
Sodium917.4 mg (46%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 lbelbow pasta
uncooked
2 ½ cupsmilk
12 ozevaporated milk
3 cupsExtra sharp cheddar
shredded, not bagged
1 CAmerican cheese
or Monterrey, shredded, not processed sliced or bagged
1 tspsalt
½ tspblack pepper
½ tspdry mustard
¼ tspgarlic powder
cayenne pepper
to taste
¼ cupbutter
cubed
Cheeses I substituted (anything in fridge) -JG
Instructions
Step 1
Spray 6-quart slow cooker with non-stick spray. (Or use a liner)
Step 2
Rinse the uncooked pasta well in cold water and drain.
Step 3
Add uncooked pasta to crockpot along with milks, cheeses, salt, spices. Stir to combine, making sure macaroni is submerged in liquid as much as possible.
Step 4
Dot with cubed butter.
Step 5
Cover and cook on low heat for 1 hour. Remove lid and stir. Depending on your slow cooker, your dish could be done at this point or require UP TO 1-2 more hours.
Step 6
If not done, continue cooking and checking periodically (every half hour or so).
Step 7
Once pasta is done, switch to warm. When done, pasta will be tender and liquid will be thick and creamy. Sauce will thicken even more after lid is removed and mac and cheese sits.
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