1 1/4 cups elbow macaroni pasta 25g butter, melted 1/4 cup flour 2 tablespoons finely chopped onion 200g chopped bacon, cooked or swap for chopped ham 1/2 teaspoon paprika 1 cup of grated cheddar cheese
Ingredients
25 g | Butter, melted |
1 ¼ cups | Macaroni, elbow, pasta (Main) |
¼ cup | Flour |
2 Tbsp | Onions, finely chopped |
200 g | Bacon, chopped, cooked or swap for chopped ham |
½ tsp | Paprika |
1 cup | Cheddar cheese, grated (Main) |
3 ½ cups | Milk, low-fat, high calcium |
1 to taste | Salt & freshly ground pepper |
2 Tbsp | Parsley, chopped fresh |
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- For easy cleaning, spray the crock-pot with nonstick spray. Turn the crock-pot on to high. Place the pasta in the bowl of the crock-pot.
- Pour over the melted butter, sprinkle over the flour and stir to combine. Add onion, bacon, paprika and grated cheese, then stir to combine.
- Pour in the hot milk and stir gently to combine. Season with salt and pepper, to taste.
- Cover crock-pot with lid and cook on high for two-and-a-half hours, stirring once every hour. Serve scattered with fresh parsley.