Turmeric Free Crockpot Mac and Cheese
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 lb elbow macaroni, uncooked
See allCreamette Elbow Macaroni - 16 Oz
Essential Everyday Elbow Macaroni 16 oz
Essential Everyday Elbow Macaroni, Ridged, Large 16 ozElbow Macaroni - 16oz - Good & Gather™
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_2e6908cb-f5f1-45a8-82d4-43a4d9fc4303.jpeg)
Gustare Vita Organic Elbows Macaroni Product Traditional Bronze Cut, 16 Oz - 1 can (12 oz) evaporated milk
- 2 cups whole milk
- 2 cups low-sodium chicken broth
- 3 tbsp unsalted butter, cut into pieces
- 1 tsp dry mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- 1 tsp salt
- ¼ tsp black pepper
- 3 cups sharp cheddar cheese, freshly grated
- 1 cup gruyère cheese, freshly grated
- 4 oz cream cheese, cut into small cubes
Instructions
- 1
Lightly grease the insert of a 6-quart slow cooker with butter or cooking spray. Add the uncooked elbow macaroni, evaporated milk, whole milk, chicken broth, butter pieces, dry mustard, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Stir to combine.
- 2
Place the cream cheese cubes on top of the pasta mixture — do not stir them in yet. Cover and cook on LOW for 1 hour 45 minutes to 2 hours, until the pasta is just tender and most of the liquid has been absorbed. Do not cook on HIGH, as the dairy will scorch.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!