Description
A comforting, slow-cooked dish that merges the rich, velvety texture of classic macaroni and cheese with the tangy, smoky depth of barbecue sauce.
Ingredients
Scale
- 16 oz elbow macaroni, dry
- 4 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup barbecue sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter (optional)
Instructions
- Grease a 6-quart slow cooker with butter or cooking spray.
- Pour milk and heavy cream into the slow cooker and add dry macaroni, stirring to submerge.
- Stir in barbecue sauce, garlic powder, onion powder, smoked paprika, salt, pepper, and butter.
- Cover and cook on Low for 3 to 4 hours until pasta is tender.
- Turn off heat and stir in cheddar and mozzarella cheeses until melted and smooth.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store leftovers in the refrigerator for up to 3 days. Reheat with a splash of milk to restore creaminess. Freezing is not recommended due to potential texture changes in the dairy.