Ingredients
Scale
- ¾ pound elbow pasta, or cavatappi
- 1⅔ cups milk
- 9 ounces evaporated milk, about ¾ of a 12-ounce can
- ¼ cup chicken stock or chicken broth, or vegetable stock
- 3 cups shredded cheddar cheese, I suggest shredding your own*
- ¼ cup cream cheese
- salt and freshly ground black pepper, to taste
- 1 teaspoon dijon mustard
- ¼ teaspoon garlic powder
- 2 tablespoons butter, unsalted, chopped
- cooking spray, for the slow cooker
Instructions
- Coat the inside of your slow cooker with cooking spray. Rinse the pasta under water and add it to the slow cooker.
- Pour the milk, chicken stock, and evaporated milk into the slow cooker. Stir until well combined.
- Stir in the shredded cheddar cheese, cream cheese, salt, pepper, Dijon mustard, and garlic powder. Add the chopped butter on top.
- Top with the lid and cook on the LOW setting for 1 hour.
- If needed, cook for an additional 30 minutes until the pasta is tender.
- Let the pasta rest for about 5 to 10 minutes before serving.
Notes
For a creamier texture, use freshly shredded cheese instead of pre-shredded cheese.
Adjust the seasonings according to your taste preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.