Categories: Slow Cooker

Ingredients

• 12 oz fresh broccoli
• 13-16 oz extra-sharp cheddar cheese, shredded
• 4 oz gorgonzola cheese
• 4 cups organic milk
• 19 oz whole wheat elbow macaroni ( 1 1/2 containers)
• 1/2 tsp celtic salt
• 1/2 tsp arrowroot powder, or cornstarch

Directions

1. Place all the ingredients in the slow cooker, except the broccoli, mix through and set the slow cooker on high for 2 hours. Alternatively you can place the slow cooker on low for 4 hours. (I stirred the mixture two times while cooking)

2. Place the broccoli on a food processor and pulse until minced, about 20 seconds. Set aside.

3. Add the broccoli and arrowroot powder in the slow cooker, stir and cook for an additional 20 minutes on high. Serve immediately with some extra gorgonzola cheese.

4. NOTE: I did stir the mac and cheese a couple of times while cooking. I don’t know if this is necessary but I wanted all the elbow macaroni to get coated with the milk and cheese. You can also use any other cheese mixture of your choice.

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