Mac ’n’ cheese recipe

0

Whenever I see a buffet spread, I like to hit up the mac ’n’ cheese first to make sure I don’t run out of valuable plate real estate. This mac ’n’ cheese dish has a hint of paprika, giving it a smoky flavor. It’s a fun twist on the traditional version I remember from being a kid.

  • Yield: 6 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 2 Hours

Ingredients

  • 1 (16-ounce) box cellentani, cavatappi, or fusilli pasta
  • 3 cups whole milk
  • 8 ounces Velveeta cheese, cut into 1-inch cubes
  • 4 tablespoons (½ stick) unsalted butter, cut into cubes
  • ¼ teaspoon smoked paprika, plus more for garnish
  • 3 cups shredded cheddar cheese
  • ⅓ cup grated Parmesan cheese
How to Make It
  1. Spray the insert of a 6-quart slow cooker with cooking spray.
  2. Bring a large pot of water to a boil. Add the pasta and cook until about 90% cooked. It will finish cooking in the slow cooker. Drain well.
  3. Place the noodles in the slow cooker. Top with the remaining ingredients. Cook on Low for 2 hours.
  4. Remove the lid and stir to combine. Sprinkle with additional paprika and serve warm.
Share.

Leave A Reply

%d bloggers like this: