Jalapeño Popper Slow Cooker Mac & Cheese
Prep: 15 minutes
Slow Cook: 50 minutes • Serves: 12
2 cans (12 ounces each) evaporated milk
1 package (16 ounces) elbow macaroni
1 package (8 ounces) cream cheese, cut into small pieces
3-1/2 cups finely shredded sharp Cheddar cheese
2 cups whole milk
3/4 cup chopped pickled jalapeños
3/4 cup cubed unsalted butter (1-1/2 sticks)
1 teaspoon kosher salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1-1/2 teaspoons fresh lime juice
1/2 cup panko breadcrumbs
1 package (16 ounces) elbow macaroni
1 package (8 ounces) cream cheese, cut into small pieces
3-1/2 cups finely shredded sharp Cheddar cheese
2 cups whole milk
3/4 cup chopped pickled jalapeños
3/4 cup cubed unsalted butter (1-1/2 sticks)
1 teaspoon kosher salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1-1/2 teaspoons fresh lime juice
1/2 cup panko breadcrumbs
1.In 5- to 6-quart slow cooker, stir evaporated milk, macaroni, cream cheese, Cheddar cheese, milk, jalapeños, 1/2 cup butter, salt, dry mustard, black pepper and paprika; cover and cook on high 50 minutes or low 1 hour 45 minutes or until macaroni is tender, stirring occasionally. Stir in lime juice. Makes about 11 cups.
2.In large skillet, melt remaining 1/4 cup butter over medium-high heat. Add breadcrumbs; cook 1 minute or until browned, stirring frequently. Serve mac & cheese sprinkled with breadcrumbs.
Approximate nutritional values per serving (about 1 cup):
553 Calories, 31g Fat (14g Saturated), 99mg Cholesterol,
592mg Sodium, 40g Carbohydrates, 0g Fiber, 18g Protein