Slow Cooker Macaroni and Cheese

Submitted by April J.

"This came from the Southern Living Slow Cooker Cookbook and it is delicious."

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Serves: 4

ingredients

• 3⁄4 finely chopped onion
• 3⁄4 finely chopped green bell pepper
• 3 1⁄2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
• 1 tablespoon all-purpose flour
• 1⁄2 teaspoon dry mustard
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon fresh ground red pepper
• 1 1⁄2 cups 1% low-fat milk
• 1 cup shredded cheddar cheese
• 2 ounces processed cheese (velveeta)
• 1 (2 ounce) jar diced pimentos, drained

directions

1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; saute 5 minutes or until tender.
2. Place onion mixture and macaroni in a 3-quart electric slow cooker coated with cooking spray.
3. Place flour and next 4 ingredients in a small bowl; gradually add milk, stirring with a whisk until well blended.
4. Add milk mixture, cheeses, and pimiento to slow cooker; stir well.
5. Cover with lid; cook on high-heat setting 1 1/2 hours or until thick and creamy, stirring after 1 hour.