Slow Cooker Macaroni and Cheese |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This came from the Southern Living Slow Cooker Cookbook and it is delicious. Ingredients:
3/4 finely chopped onion |
3/4 finely chopped green bell pepper |
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked) |
1 tablespoon all-purpose flour |
1/2 teaspoon dry mustard |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon fresh ground red pepper |
1 1/2 cups 1% low-fat milk |
1 cup shredded cheddar cheese |
2 ounces processed cheese (velveeta) |
1 (2 ounce) jar diced pimentos, drained |
Directions:
1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; saute 5 minutes or until tender.
2. Place onion mixture and macaroni in a 3-quart electric slow cooker coated with cooking spray.
3. Place flour and next 4 ingredients in a small bowl; gradually add milk, stirring with a whisk until well blended.
4. Add milk mixture, cheeses, and pimiento to slow cooker; stir well.
5. Cover with lid; cook on high-heat setting 1 1/2 hours or until thick and creamy, stirring after 1 hour.
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