SLOW COOKER CREAMY BROCCOLI MAC AND CHEESE

By peridot728

The easiest mac and cheese of your life! No boil noodles, no condensed soup! Completely homemade and SO GOOD!

Ingredients

• 12 ounces medium pasta shells
• 3 cups shredded sharp cheddar cheese, divided
• 4 ounces cream cheese, cubed
• 2 cups whole milk
• 1 (12-ounce) can evaporated milk
• 2 teaspoons Dijon mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste
• 2-1/2 cups broccoli florets

Preparation

Step 1

Place pasta, 1 cup cheddar cheese and cream cheese into a 4-qt slow cooker.

Stir in milk, evaporated milk, Dijon, paprika, onion powder and 1 cup water, making sure the pasta is submerged as much as possible; season with salt and pepper, to taste.

Cover and cook on low heat for 90 minutes, stirring every 30 minutes until tender.* Uncover and stir in broccoli; cover and cook on low heat for an additional 30 minutes.

Uncover and stir in remaining 2 cups cheddar cheese until melted, about 2-3 minutes. If the mixture is too thick, add more milk as needed.

Serve immediately.

NOTES:
*A brand new 4-qt Crock-Pot was used for multiple recipe testing. Results and time can vary by brand, size and longevity of your slow cooker.