Truly a dump it all in and forget about it, no-fuss macaroni and cheese recipe. This slow cooker dish is done within 2 hours!
Prep Time5 minutesmins
Cook Time1 hourhr30 minutesmins
Servings: 6servings
Author: Nikki Gladd
Ingredients
1teaspoonsalt
½teaspoononion powder
½teaspoongarlic powder
¼teaspoonground mustard
2cupslowfat milk(I used 1%)
1(12 oz) can evaporated milk
½cupsour cream or Greek yogurt
2cupsdry(uncooked) elbow macaroni pasta
8ounceblock cheese, shredded* (I used smoked Gruyere, but cheddar or another favorite is fine)
Instructions
In a medium bowl, whisk together the seasonings with the lowfat milk, evaporated milk and sour cream (or yogurt). Carefully pour into a lightly greased slow cooker. Add the pasta and shredded cheese. Stir gently to combine. Cook on low for 1 ½ to 2 hours, stirring after 1 hour. Do not overcook.
Notes
*For best results, do not use pre-shredded cheese.