Description
A twist on the spinach and artichoke dip but with pasta and cooked in a slow cooker (affiliate).
Ingredients
- 12 oz elbow (affiliate) macaroni
- 2 cans (12 oz each) Evaporated milk
- 1 cup of Milk
- 1/3 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 2 eggs, lightly beaten
- 4 cups shredded sharp cheddar cheese
- 2 cups frozen artichoke defrosted and chopped
- 1 cup red onion finely chopped
- 3 garlic cloves
- 1 tsp dry mustard ground
- 1/2 tsp salt (affiliate)
- 1/4 tsp black (affiliate) pepper (affiliate)
- 1/2 tsp Paprika
- 1/4 tsp cayenne pepper (affiliate)
Instructions
- Spray the slow cooker (affiliate) with nonstick spray.
- Bring salted water to a boil in a large (affiliate) 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 (affiliate) bowl, evaporated milk, milk, flour, eggs, dry mustard, salt (affiliate), and pepper (affiliate). Add the shredded cheese. Add the spinach mixture and cooked macaroni and pour into the slow cooker (affiliate). Stir well. Cook on Low for 2.5 hours. Stir before serving.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: pasta
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cup
- Calories: 976.73 kcal
- Sugar: 17.22 g
- Sodium: 996.22 mg
- Fat: 57.6 g
- Saturated Fat: 33.4 g
- Trans Fat: 1.66 g
- Carbohydrates: 73.44 g
- Fiber: 6.7 g
- Protein: 43.21 g
- Cholesterol: 220.7 mg