Crock Pot Mac And Cheese

Name: Crock Pot Mac and Cheese (Elevated)
Total time: 5 h
Yield: 6
Cuisine: French
Ingredients: 1 pound Cavatappi Pasta; 3 cups Heavy Cream; 1/2 cup Butter; 1/4 cup All-Purpose Flour; 1/4 tsp Nutmeg-ground; 1 tsp Salt; 1/2 tsp White Pepper; 1.5 cups Sharp White Cheddar Cheese-shredded; 1 cup Fontina Cheese-shredded; 1/2 cup Gouda Cheese-shredded; 1 tbsp Truffle Oil; 1/4 cup Panko Bread Crumbs; 2 tbsp Butter-melted

⏱5h

👥6

🔥550 cal

Medium

🍽️French

A luxurious mac and cheese featuring a creamy béchamel sauce, a blend of artisanal cheeses, and a hint of truffle oil.

1 pound Cavatappi Pasta

3 cups Heavy Cream

1/2 cup Butter

1/4 cup All-Purpose Flour

1/4 tsp Nutmeg-ground

See all 13 ingredients ↓

(0 reviews)

⏱5h

👥6

🔥550 cal

Medium

🍽️French

A luxurious mac and cheese featuring a creamy béchamel sauce, a blend of artisanal cheeses, and a hint of truffle oil.

#comfort food #luxury #gourmet #cheesy #truffle

Instructions

Grease the inside of your Crock Pot.
Add uncooked Pasta to the Crock Pot.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 2-3 minutes to create a roux.
Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and simmer for 8-10 minutes, or until sauce has thickened. Stir in Nutmeg, Salt, and White Pepper.
Remove from heat and stir in Cheddar Cheese, Fontina Cheese, and Gouda Cheese until melted and smooth. Stir in Truffle Oil.
Pour Cheese Sauce over Pasta in the Crock Pot. Stir well to combine.
Cover and cook on Low for 2-3 hours, or on High for 1-1.5 hours, stirring occasionally, until pasta is tender and sauce is bubbly.
In a small bowl, combine Panko Bread Crumbs and melted Butter. Sprinkle over the Mac and Cheese during the last 15 minutes of cooking.

Ingredients

1 pound 450 g Cavatappi Pasta
3 cups 720 mL Heavy Cream
1/2 cup 115 g Butter
1/4 cup 30 g All-Purpose Flour
1/4 tsp 1.25 mL Nutmeg-ground
1 tsp 5 mL Salt
1/2 tsp 2.5 mL White Pepper
1.5 cups 150 g Sharp White Cheddar Cheese-shredded
1 cup 100 g Fontina Cheese-shredded
1/2 cup 50 g Gouda Cheese-shredded
1 tbsp 15 mL Truffle Oil
1/4 cup 30 g Panko Bread Crumbs
2 tbsp 30 g Butter-melted

Equipment

Crock Pot
Saucepan
Whisk
Measuring Cups and Spoons
Small Bowl

Instructions

Grease the inside of your Crock Pot.
Add uncooked Pasta to the Crock Pot.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 2-3 minutes to create a roux.
Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and simmer for 8-10 minutes, or until sauce has thickened. Stir in Nutmeg, Salt, and White Pepper.
Remove from heat and stir in Cheddar Cheese, Fontina Cheese, and Gouda Cheese until melted and smooth. Stir in Truffle Oil.
Pour Cheese Sauce over Pasta in the Crock Pot. Stir well to combine.
Cover and cook on Low for 2-3 hours, or on High for 1-1.5 hours, stirring occasionally, until pasta is tender and sauce is bubbly.
In a small bowl, combine Panko Bread Crumbs and melted Butter. Sprinkle over the Mac and Cheese during the last 15 minutes of cooking.

Nutrition per serving

Calories 550

Ratings & Reviews

0 reviews

Crock Pot Mac And Cheese

Crock Pot Mac And Cheese

Ratings & Reviews

Comments

You May Also Like