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Categories:
Alfredo Sauce milk milk egg mustard macaroni noodles Cheddar cheese American cheese Parmesan cheese butter white pepper onion powder garlic salt
Viewed: 35 - Published at: 3 years agoIngredients
- 1 (10 ounce) container refrigerated alfredo sauce
- 12 ounces evaporated milk
- 1 1/3 cups whole milk
- 1 egg
- 2 tablespoons Dijon mustard
- 1/2 lb macaroni noodles
- 2 cups shredded cheddar cheese
- 2 cups shredded American cheese
- 1/4 cup grated parmesan cheese
- 3 tablespoons butter, melted
- 1/8 teaspoon white pepper
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/2 teaspoon salt
Method
- Spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, beat Alfredo sauce with the fresh and evaporated milks, egg, and mustard. Stir in UNCOOKED macaroni and all of the shredded cheeses, butter, pepper, onion and garlic powders, and salt; mix well.
- Pour into 4 quart crockpot. Cover and cook on low for 3 to 4 hours; test to make sure macaroni is cooked. Do NOT stir or remove the lid while this dish is cooking.
