Whenever I see a buffet spread, I like to hit up the mac ’n’ cheese first to make sure I don’t run out of valuable plate real estate. This mac ’n’ cheese dish has a hint of paprika, giving it a smoky flavor. It’s a fun twist on the traditional version I remember from being a kid.
Ingredients
- 1 (16-ounce) box cellentani, cavatappi, or fusilli pasta
- 3 cups whole milk
- 8 ounces Velveeta cheese, cut into 1-inch cubes
- 4 tablespoons (½ stick) unsalted butter, cut into cubes
- ¼ teaspoon smoked paprika, plus more for garnish
- 3 cups shredded cheddar cheese
- ⅓ cup grated Parmesan cheese
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Bring a large pot of water to a boil. Add the pasta and cook until about 90% cooked. It will finish cooking in the slow cooker. Drain well.
- Place the noodles in the slow cooker. Top with the remaining ingredients. Cook on Low for 2 hours.
- Remove the lid and stir to combine. Sprinkle with additional paprika and serve warm.
