Slow Cooker Mac And Cheese

  • 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.
  1. In a 4-6 quart slow cooker, combine everything but the pasta and fontina cheese.
  2. Let the sauce simmer on low for 2 1/2 hours, then add pasta and cover with a lid.
  3. Cook for an additional hour, stirring occasionally.
  4. Finally, after the pasta has cooked for an hour, add the fontina cheese and cover with a lid.
  5. Turn off the slow cooker and let it rest for 30 minutes.
  6. Serve and enjoy.
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