Easy Bojangles Mac And Cheese Recipe
Description
Bring the taste of the South home with this Easy Bojangles Mac and Cheese recipe. A simple, creamy Crockpot copycat that’s perfectly cheesy and soul-warming!
Ingredients
- 16 oz Elbow Macaroni, uncooked
- 4 cups Sharp Cheddar Cheese, shredded
- 1 cup Processed American Cheese, like Velveeta, cubed for maximum melt
- 4 cups Whole Milk
- 1 cup Heavy Cream
- 1/2 cup Unsalted Butter, sliced
- 1 tsp Garlic Powder
- 1/2 tsp Ground Mustard, the secret to that "tang"
- Salt and Pepper to taste
Instructions
- Grease your slow cooker with non-stick spray or use a liner for easy cleanup. Pour in the uncooked 16 oz Elbow Macaroni, 4 cups Whole Milk, 1 cup Heavy Cream, 1 tsp Garlic Powder, Salt and Pepper to taste, 1/2 tsp Ground Mustard, and 1/2 cup Unsalted Butter
- Stir in the shredded 4 cups Sharp Cheddar Cheese and the cubed 1 cup Processed American Cheese..
- Cover and cook on LOW for 2 to 3 hours. Every slow cooker is different, so start checking the pasta at the 2-hour mark to ensure it stays tender but not mushy. Stir once halfway through to distribute the melting cheese.
- Once the pasta is tender, give it one final, vigorous stir to emulsify the sauce. If it looks too thick, splash in a little extra warm milk until you reach your desired creaminess. Serve warm!
Equipment
- Slow Cooker
- Ladle
Nutrition
Serving: 1ServingCalories: 784kcalCarbohydrates: 51gProtein: 29gFat: 52gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 153mgSodium: 722mgPotassium: 413mgFiber: 2gSugar: 9gVitamin A: 1721IUVitamin C: 0.2mgCalcium: 768mgIron: 1mg