Description
A creamy comfort dish combining tender pasta and broccoli in a rich cheddar sauce, made effortlessly in a slow cooker.
Ingredients
Scale
- 12 ounces elbow macaroni
- 3 cups fresh broccoli florets
- 3 cups sharp cheddar cheese (shredded)
- 1 cup half-and-half
- 2.5 cups chicken broth
- 2 cloves garlic (minced)
- 2 tablespoons unsalted butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 pinch paprika
Instructions
- Combine pasta, broth, garlic, butter, salt, pepper, and paprika in the slow cooker. Cook on High for 2 hours.
- Stir in broccoli florets. Cover and cook on High for 15-20 minutes until broccoli is tender.
- Stir in half-and-half and simmer for 5 minutes.
- Remove from heat and gradually stir in shredded cheddar until melted and smooth.
- Adjust seasoning and serve warm.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Main Course
- 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. Do not freeze.