Slow Cooker Mac & Cheese
Prep Time
Serves
Cooking Mode
¼ cup butter, divided
5 cups milk
2tbsp cornstarch
1 tbsp Dijon mustard
3 cloves garlic, minced
4 tsp finely chopped fresh thyme
2 tsp salt
1 tsp cracked black pepper
1 lb elbow macaroni
2 cups shredded white Cheddar cheese
⅔ cup fresh breadcrumbs
2 tbsp finely chopped fresh parsley
¼ cup butter, divided
5 cups milk
2tbsp cornstarch
1 tbsp Dijon mustard
3 cloves garlic, minced
4 tsp finely chopped fresh thyme
2 tsp salt
1 tsp cracked black pepper
1 lb elbow macaroni
2 cups shredded white Cheddar cheese
⅔ cup fresh breadcrumbs
2 tbsp finely chopped fresh parsley
Directions
1Brush 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.
2Cover 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.
3Meanwhile, 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.
4Scoop mac and cheese onto serving dishes. Sprinkle with breadcrumbs just before serving.
Tips
1
To make fresh breadcrumbs, cube stale bread and pulse in food processor to coarse crumbs.
Disclaimer
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Personal Note
Personal Note
