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Slow Cooker Mac ‘N’ Cheese {gluten-free}

I miss mac ‘n’ cheese – Velveeta mac ‘n’ cheese to be exact. I was never really a Kraft kind of girl, but boy did I love me some shells and cheese. Yum.

I’ve tried several homemade mac ‘n’ cheese recipes in an attempt to make a gluten-free version, but haven’t had much luck. So instead of trying the normal route, I decided to try out my slow cooker. It seemed to work pretty well.

This recipe is from SouthernFood.about.com, with a few minor adjustments to add flavor and make it gluten-free.

Ingredients

  • 1 (16 oz.) package gluten-free macaroni
  • 1 tablespoon vegetable oil
  • 1 (13 oz.) can evaporated milk (gluten-free)
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 4 cups shredded sharp cheddar cheese
  • 1 teaspoon paprika
  • 1/2 cup melted butter

Steps

1.  Cook the macaroni noodles according to package specifications and drain well. I highly, highly recommend Tinkyada pasta. I found it at my local Walmart. It tastes so similar to regular pasta, I hardly notice a difference. I use this brand for all of my pasta dishes.

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2.  Grease the inside of your crock pot with the vegetable oil. Toss macaroni noodles in the slow cooker with the vegetable oil. Add the remaining ingredients – evaporated milk, milk, salt, cheddar cheese, paprika and butter.

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3.  Stir to combine ingredients then cover and cook on low for three to four hours, stirring occasionally throughout.

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4.  Let cool for ten minutes, then serve and enjoy.

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This makes a lot of mac ‘n’ cheese, but don’t worry. Both my husband and I agreed that it tasted great for left-overs, maybe even better than the first night, because the flavors had time to absorb into one another.

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