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Prep Time
15 mins
Total Time
1 h 50 m
Serves
10

Ingredients

1/4 cup
butter, divided
60 mL
5 cups
milk
1.25 L
2tbsp
cornstarch
30 mL
1 tbsp
Dijon mustard
15 mL
3
cloves garlic, minced
4 tsp
finely chopped fresh thyme
20 mL
2 tsp
salt
10 mL
1 tsp
cracked black pepper
5 mL
1 lb
elbow macaroni
500 g
2 cups
shredded white Cheddar cheese
500 mL
2/3 cup
fresh breadcrumbs
150 mL
2 tbsp
finely chopped fresh parsley
30 mL

Method

Step 1
Brush bottom and sides of slow cooker insert (4.5 to 6 L capacity) with 1 tbsp (15 mL) butter. Add 1 cup (250 mL) milk. Gradually whisk in the cornstarch until smooth. Whisk in remaining milk and mustard. Stir in garlic, thyme, salt and pepper. Stir in macaroni.
Step 2
Cover and cook on HIGH 1 hr. 30 min., stirring once halfway through, or until macaroni is tender and sauce is thickened. Stir in cheese. Adjust setting to WARM for serving.
Step 3
Meanwhile, melt remaining butter in skillet over medium heat. Stir in breadcrumbs. Cook, stirring, 3 to 5 min. until breadcrumbs turn golden. Transfer to serving bowl. Stir in parsley.
Step 4
Scoop mac and cheese onto serving dishes. Sprinkle with breadcrumbs just before serving.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/10 of the recipe):
Calories:
370
Fat:
14 g
Saturated Fat:
9 g
Carbs:
47 g
Fibre:
2 g
Sugar:
7 g
Cholesterol:
40 mg
Protein:
15 g
Sodium:
770 mg