This recipe is all my own; created out of love for both macaroni and cheese and my slow cooker! I used chick pea pasta for added protein as well as broccoli to help get more nutrients into my kids! My version of slow cooker mac-n-cheese is super creamy, delicious and sure to please! Enjoy.

Ingredients: Feeds 6 – 8

• cooking spray
• 12 oz frozen broccoli florets
• 8 oz uncooked pasta (I use Banza chick pea pasta)
• 1, 8 oz block of cream cheese
• 1/4 lb of butter sliced into 4 – 6 pats
• 1 cup whole milk
• 1 cup low sodium chicken stock
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 1/2 tsp salt
• dash of pepper
• dash of paprika
• 3 cups shredded sharp cheddar cheese

Directions:

1. Spray the inside of your slow cooker with cooking spray.
2. Place the frozen broccoli in the bottom then add the pasta.
3. Nestle the block of cream cheese in the center and place pats of butter throughout.
4. Pour milk and stock over the mixture and sprinkle with seasonings.
5. Spread the shredded cheese on top, keeping it from touching the sides of the slow cooker.
6. Cook on LOW for 2 – 3 hours or until pasta is cooked to your liking. One hour into cooking, give everything a good stir. Stir once more before serving!

Note:

• Chick pea pasta can get mushy… quickly, and in this recipe tends to lose its shape/consistency. If you want your mac to remain intact/whole I suggest you use regular pasta!