Slow cooker recipes are quite comforting in the winter months, don’t you agree? It keeps you warm from cold short days. However, I found many mac n’ cheese recipes, especially the ones in the slow cookers, had very little flavoring. While some people may like that, my goal was to infuse flavor into the slow cooker dish. Here’s what I came up with and it was a huge hit in my home. I hope you like it and try it.
12 oz elbow macaroni
2 cans (12 oz each) Evaporated milk
1 cup of Milk
1/3 cup all-purpose flour
1/2 cup unsalted butter
2 eggs, lightly beaten
4 cups shredded sharp cheddar cheese
2 cups frozen artichoke defrosted and chopped
1 frozen spinach package defrosted and pressed to extract all the liquid.
1 cup red onion finely chopped
3 garlic cloves
1 tsp dry mustard ground
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp Paprika
1/4 tsp cayenne pepper
- Spray the slow cooker with nonstick spray.
- Bring salted water to a boil in a large saucepan. Cook macaroni according to the packaging. Drain.
- In a cast iron skillet, melt butter, then add the spinach, artichokes, red onion. Cook for 4 minutes. Then add the garlic. Add the cayenne and paprika. Cook for 2 minutes.
- In a large bowl, evaporated milk, milk, flour, eggs, dry mustard, salt, and pepper. Add the shredded cheese. Add the spinach mixture and cooked macaroni and pour into the slow cooker. Stir well. Cook on Low for 2.5 hours. Stir before serving.
Enjoy! This slow cooker recipe will satisfy you and your family after a hard day at work or school. Try it and see. Please leave a 5 star rating on the recipe.
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