Recipe adapted from: Joann Enslow
This recipe is very good as written. Try it without adding the cream cheese and adding another cheese such as gouda or velveeta.
-Grease the inside of a crockpot
-Add in the macaroni, chicken stock, salt, pepper, dry mustard and evaporated milk - stir to combine
-Layer on the mozzarella and cheddar cheeses
-Layer the butter and cream cheese on top of the other 2 cheeses
-Pour the heavy cream over the top of the cheeses
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-Start the crockpot on high for 30 minutes
-After 30 minutes stir all of the ingredients to combine really well
**SWITCH CROCKPOT TO LOW AT THIS POINT
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-Stir the macaroni about every 30 minutes or so until done ( about 2 hours )
-You may find that you need to stir it more often towards the end. Just keep a close eye on it and cook until desired doneness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 753 | ||
Calories from Fat: 419 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.5g | 62 % | |
Saturated Fat 28.4g | 142 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 151.5mg | 47 % | |
Sodium 840.6mg | 29 % | |
Potassium 366.2mg | 10 % | |
Total Carbohydrate 49.7g | 15 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 47.8g | ||
Protein 33.4g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 753
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