Crock Pot Macaroni and Cheese

Until we moved to Virginia I always thought macaroni and cheese was a side dish. All of a sudden, once we moved down here, it is considered a vegetable. It’s actually listed with the vegetables on restaurant menus. Be it a vegetable or a side, it’s still good eats and either can be made in a crock pot. ¬†Here is a recipe for Crock Pot Macaroni and Cheese.

1 c heavy cream
8 Tbsp unsalted butter
1/2 tsp cayenne pepper
1/4 tsp white pepper
1 12-oz can evaporated milk
3 c milk
10 oz cheddar cheese, shredded
1 tsp garlic powder
1 tsp salt
1 16-oz box elbow pasta
3 oz fontina cheese, shredded

In a 4 to 6 qt crock pot, combine everything except the elbow pasta and fontina cheese. Let simmer on low for 2-1/2 hours. Add elbow pasta and cover with a lid. Cook for an additional 1 hour, stirring occasionally. Remove the lid and stir in the fontina cheese. Replace the lid, turn off the crock pot and let stand for 30 minutes before serving.

Keep your fork

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