Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Classic cafeteria-style goodness, this recipe yields enough to serve as a side for a crowd, or it could be dinner for a family of four. Recipe by Pam Rawlinson, North Augusta, South Carolina.
Makes 8 to 10 servings
1. Cook macaroni according to package directions. Stir together cream, next 5 ingredients, cooked macaroni, and 2 1/2 cups cheese in a large bowl.
2. Pour macaroni mixture into a lightly greased (with cooking spray) 6-qt. slow cooker; sprinkle remaining 1 1/2 cups cheese over macaroni mixture.
3. Cover and cook on HIGH 3 hours; reduce slow cooker to LOW, and cook 1 hour.