- Level
- very easy
- Prep Time
- 15 min
- Total Time
- 150 min
- Serves
- 10
Ingredients
- 1/4 cup
- butter, divided
- 60 mL
- 5 cups
- milk
- 1.25 L
- 2tbsp
- cornstarch
- 30 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- 3
- cloves garlic, minced
- 4 tsp
- finely chopped fresh thyme
- 20 mL
- 2 tsp
- salt
- 10 mL
- 1 tsp
- cracked black pepper
- 5 mL
- 1 lb
- elbow macaroni
- 500 g
- 2 cups
- shredded white Cheddar cheese
- 500 mL
- 2/3 cup
- fresh breadcrumbs
- 150 mL
- 2 tbsp
- finely chopped fresh parsley
- 30 mL
Directions
- Step 1
- Brush bottom and sides of slow cooker insert (4.5 to 6 L capacity) with 1 tbsp (15 mL) butter. Add 1 cup (250 mL) milk. Gradually whisk in the cornstarch until smooth. Whisk in remaining milk and mustard. Stir in garlic, thyme, salt and pepper. Stir in macaroni.
- Step 2
- Cover and cook on HIGH 1 hr. 30 min., stirring once halfway through, or until macaroni is tender and sauce is thickened. Stir in cheese. Adjust setting to WARM for serving.
- Step 3
- Meanwhile, melt remaining butter in skillet over medium heat. Stir in breadcrumbs. Cook, stirring, 3 to 5 min. until breadcrumbs turn golden. Transfer to serving bowl. Stir in parsley.
- Step 4
- Scoop mac and cheese onto serving dishes. Sprinkle with breadcrumbs just before serving.
Tip
To make fresh breadcrumbs, cube stale bread and pulse in food processor to coarse crumbs.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/10 of the recipe):
- Calories:
- 370
- Fat:
- 14
- Saturated Fat:
- 9
- Carbs:
- 47
- Fibre:
- 2
- Sugar:
- 7
- Cholesterol:
- 40 mg
- Protein:
- 15
- Sodium:
- 770 mg
- Potassium:
- 0
