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Jalapeño Popper Slow Cooker Mac & Cheese
Prep: 15 minutes
Slow Cook: 1 hour 45 minutes • Serves: 12
1 package (16 ounces) elbow macaroni
1 package (8 ounces) cream cheese, cut into small pieces
3-1/2 cups shredded sharp Cheddar cheese
2 cups whole milk
3/4 cup chopped drained PICS mild sliced 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, cheeses, milk, jalapeños, 1/2 cup butter, salt, dry mustard, black pepper and paprika; cover and cook on low 1 hour 45 minutes or high 50 minutes or until macaroni is tender, stirring occasionally. Stir in lime juice. Makes about 12 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 (1 cup):
553 Calories, 31g Fat, 14g Saturated Fat, 99mg Cholesterol, 592mg Sodium,
40g Carbohydrates, 0g Fiber, 10g Sugars, 0g Added Sugars, 18g Protein