Slow Cooker Macaroni and Cheese with 6 Cheeses

• Vegetarian

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Parsley, dried

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 2 cups Elbow macaroni, large dry

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tsp Creole seasoning
  • 1 tsp Paprika

• Dairy

  • 1/2 stick Butter
  • 2 cups Cheddar cheese, sharp grated
  • 1/4 cup Fontina cheese, grated
  • 2 cups Heavy cream
  • 1 cup Jack cheese, grated
  • 1 cup Mozzarella cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup Romano cheese, grated
  • 1 cup Whole milk

Found on creolecontessa.com

Description

Ingredients

• 2 cups large elbow macaroni, dry
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 stick melted butter
• 2 eggs, beaten
• 2 cups sharp cheddar cheese, grated
• 1 cup jack cheese, grated
• 1 cup mozzarella cheese, grated
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Romano cheese, grated
• 1/4 cup fontina cheese, grated
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (optional)
• 1 teaspoon dried parsley

Directions

• Mix spices together and set aside.
• Mix cheeses together and set aside.
• Spray a slow cooker with cooking spray.
• Add eggs, milk, cream,butter, and spices to slow cooker, mix well.
• Fold in pasta and half the cheese, mix well.
• Cook on low for 2 hours.
• Top with remaining cheese and cook 30 minutes to 1 hour longer.
• Taste pasta to make sure its cooked.
• Slow cooker times will vary.
• Sprinkle extra parsley on top if desired.

Nutrition