Hello ♥♥♥♥♥
I’ve been experimenting with food a lot lately. For dinner tonight, I created this simple recipe for those of you that enjoy the practicality of using Crock-Pot Slow Cookers! It turned out very well and is actually a little healthier than traditional mac & cheese. I hope you enjoy it as much as my fiancé and I did!
Ingredients
10 ounces evaporated milk
2 1/2 cups organic unsweetened almond milk
1/2 teaspoon paprika
1 teaspoon kosher salt
3-5 dashes Franks Red Hot Sauce
¼ cup butter, cubed
4 ounces longhorn chedder, grated
6 ounces mild cheddar cheese, grated
3 ounces colby jack cheese, grated
14 oz uncooked rotini veggie pasta
Directions
- Whisk together almond milk, evaporated milk, Franks Red Hot Sauce, salt, and paprika in Crock-Pot® Slow Cooker.
- Pour the uncooked rotini pasta into your Crock-Pot Slow Cooker. Top with cubed butter and all cheeses.
- Stir to combine. I waited until the dish heated up because it was easier to stir without the pasta breaking.
- Cover your Crock-Pot Slow Cooker and cook on low for 2-2.5 hours, stirring once or twice an hour.
Serves 4-6 people
