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Slow Cooker Macaroni and Cheese (from Natalie's family) Recipe

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This recipe for Slow Cooker Macaroni and Cheese (from Natalie's family) is from Our Families' Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces uncooked elbow macaroni
4 T. butter, cut into cubes
1 can (12 ounces) evaporated milk
1-1/2 c. half and half
3 c. shredded sharp cheddar cheese
8 ounces Velveeta cheese, cut into cubes
1/4 t. salt
1/4 t. pepper
Directions:
Directions:
1. Spray 3-1/2 to 4-quart slow cooker with cooking spray. Cook the pasta to al dente and drain. Place he macaroni in the slow cooker, immediately add the butter and stir until melted.

2. Add the evaporated milk, half & half, 2-1/2 cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well.

3. Cover and cook on low for 2 to 3 hours (if you have a large slow cooker, decrease the cooking time). During the last 15 minutes of cooking, sprinkle with the remaining 1/2 cup of cheddar cheese. Once done, turn the slow cooker setting to warm until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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