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
|25 g||Butter, melted|
|1 ¼ cups||Macaroni, elbow, pasta (Main)|
|2 Tbsp||Onions, finely chopped|
|200 g||Bacon, chopped, cooked or swap for chopped ham|
|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.