Ingredients
1 pound cellentani pasta, uncooked
4 tablespoons unsalted butter, sliced into 1-tbsp pieces
4 ounces cream cheese, cut into 1-oz pieces
1 teaspoon salt
1/2 teaspoon pepper
3 cups whole milk
1/2 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup pepper Jack cheese, shredded
Instructions
Pour the uncooked pasta onto the bottom of your slow cooker. Scatter the butter and cream cheese pieces over the pasta. Sprinkle the salt and pepper over the top and pour the milk and cream into the slow cooker. Stir to combine everything and smooth the pasta into one even layer coated in sauce. Cover and cook on low for 1 to 2 hours, until the pasta is chewy. Sprinkle on the cheddar and pepper Jack cheeses and stir to combine. Cover the mac and cheese and cook for 10 minutes, until the cheese is melted and it comes together. Stir before serving.
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