
Très facile

Slow Cooker Mac & Cheese
4 minutes
Préparation
90 minutes
Cuisson
438 kcal
Par portion
Ingrédients pour 1

1/8 liv.
Pasta (Cavatappi)

3/10 cup
Lait

1/5 cup
Lait concentré non sucré

1.5 oz
Cheddar (morceau)

1/2 oz
Pepper Jack cheese (block)

facultatif
2/25 càc
Mustard powder

1 cup
Salade (Mélange)
Ustensile
Mijoteuse
recette
- Étape 1
Grate the cheddar cheese (freshly grated cheese works much better in this recipe than pre-grated!) - Étape 2
Grate the pepper jack cheese. - Étape 3
Rinse the macaroni in cold water for 1 min. Drain the macaroni. - Étape 4
Add a drizzle of olive oil to the slow cooker. Add the macaroni, evaporated milk, whole milk & grated cheeses. Season with a pinch of salt, black pepper, the mustard powder (optional) & paprika if you have any. Stir everything together & press the macaroni down until its mostly submerged in the liquid. - Étape 5
Add small dabs of the butter onto the top of the macaroni. Cover & cook on low heat for 1 hour. - Étape 6
Remove the lid from the slow cooker & stir the macaroni. Cover & cook again on low for another 15 min. Remove the lid again & stir. Repeat this process until the pasta is fully cooked, it may take another two rounds of 15 min intervals. - Étape 7
Serve the mac & cheese with the spring mix lettuce & a dressing of your choice. Enjoy!