- Prep Time
- 15 mins
- Total Time
- 1 h 50 m
- Serves
- 10
Ingredients
- 1/4 cup
- butter, divided
- 60 mL
- 5 cups
- milk
- 1.25 L
- 2tbsp
- cornstarch
- 30 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- 3
- cloves garlic, minced
- 4 tsp
- finely chopped fresh thyme
- 20 mL
- 2 tsp
- salt
- 10 mL
- 1 tsp
- cracked black pepper
- 5 mL
- 1 lb
- elbow macaroni
- 500 g
- 2 cups
- shredded white Cheddar cheese
- 500 mL
- 2/3 cup
- fresh breadcrumbs
- 150 mL
- 2 tbsp
- finely chopped fresh parsley
- 30 mL
Directions
Step 1
Brush bottom and sides of slow cooker insert (4.5 to 6 L capacity) with 1 tbsp (15 mL) butter. Add 1 cup (250 mL) milk. Gradually whisk in the cornstarch until smooth. Whisk in remaining milk and mustard. Stir in garlic, thyme, salt and pepper. Stir in macaroni.
Step 2
Cover and cook on HIGH 1 hr. 30 min., stirring once halfway through, or until macaroni is tender and sauce is thickened. Stir in cheese. Adjust setting to WARM for serving.
Step 3
Meanwhile, melt remaining butter in skillet over medium heat. Stir in breadcrumbs. Cook, stirring, 3 to 5 min. until breadcrumbs turn golden. Transfer to serving bowl. Stir in parsley.
Step 4
Scoop mac and cheese onto serving dishes. Sprinkle with breadcrumbs just before serving.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/10 of the recipe):
- Calories:
- 370
- Fat:
- 14 g
- Saturated Fat:
- 9 g
- Carbs:
- 47 g
- Fibre:
- 2 g
- Sugar:
- 7 g
- Cholesterol:
- 40 mg
- Protein:
- 15 g
- Sodium:
- 770 mg
