Slow Cooker Mac & Cheese

Prep time: 15min
Total time: 1 h 50min
Serves: 10
1/4 cup
butter, divided
60 mL
5 cups
milk
1.25 L
2tbsp
cornstarch
30 mL
1 tbsp
Dijon mustard
15 mL
3
cloves garlic, minced
4 tsp
finely chopped fresh thyme
20 mL
2 tsp
salt
10 mL
1 tsp
cracked black pepper
5 mL
1 lb
elbow macaroni
500 g
2 cups
shredded white Cheddar cheese
500 mL
2/3 cup
fresh breadcrumbs
150 mL
2 tbsp
finely chopped fresh parsley
30 mL
Per serving (1/10 of the recipe):
calories
370
fat
14 g
saturated fat
9 g
carbs
47 g
sugar
7 g
protein
15 g
cholestrol
40 mg
fibre
2 g
sodium
770 mg

Directions

  1. Brush 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.

  2. Cover 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.

  3. Meanwhile, 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.

  4. Scoop mac and cheese onto serving dishes. Sprinkle with breadcrumbs just before serving.

Tip

To make fresh breadcrumbs, cube stale bread and pulse in food processor to coarse crumbs.