1/4 teaspoon white pepper 1 box Barilla elbow pasta 1 cup heavy cream 1 stick butter 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon garlic powder 3 cups milk 3 ounces fontina, shredded 5 ounces evaporated milk 10 ounces Vermont cheddar, shredded Let dinner cook itself tonight. In a 4-6 quart slow cooker, combine everything but the pasta and fontina cheese. Let the sauce simmer on low for 2 1/2 hours, then add pasta and cover with a lid. Cook for an additional hour, stirring occasionally. Finally, after the pasta has cooked for an hour, add the fontina cheese and cover with a lid. Turn off the slow cooker and let it rest for 30 minutes. Serve and enjoy. Get more from Passion For Pasta!
1/4 teaspoon white pepper 1 box Barilla elbow pasta 1 cup heavy cream 1 stick butter 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon garlic powder 3 cups milk 3 ounces fontina, shredded 5 ounces evaporated milk 10 ounces Vermont cheddar, shredded Let dinner cook itself tonight. In a 4-6 quart slow cooker, combine everything but the pasta and fontina cheese. Let the sauce simmer on low for 2 1/2 hours, then add pasta and cover with a lid. Cook for an additional hour, stirring occasionally. Finally, after the pasta has cooked for an hour, add the fontina cheese and cover with a lid. Turn off the slow cooker and let it rest for 30 minutes. Serve and enjoy. Get more from Passion For Pasta!