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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Crockpot Mac' & Cheese Recipe

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This recipe for Crockpot Mac' & Cheese is from The Hodges Family ~Cookbook ~ Taste of Home, 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:  
1. 16 ounces cooked elbow macaroni
2. 8 oz. package ⅓ less fat cream cheese, cut into slices
3. 2 Cups Shredded Cheddar Cheese
4. 2 Cups Velveeta Cheese, Cubed
5. 1 stick of butter, cut into slices
6. 1 Cup milk -more if needed so it doesn't dry- can always add more if dry
7. Salt & pepper, to taste
8. Nutmeg (secret ingredient)
9. Garlic Powder to taste (optional)

Optional Bread Crumb Mix:
1 Cup Bread Crumbs, 2 tbsp. Butter, and 2 tbsp. Chopped Fresh Parsley
Directions:
Directions:
1. Cook elbow macaroni and drain. Spray crockpot lightly with cooking spray.
2. Layer ⅓ of the macaroni in bottom of crockpot then layer ⅓ of cheeses, cream cheese, butter, milk, salt & pepper (season all 3 layers). Including 1 small dash of nutmeg in each layer.
3. Repeat for 3 layers. Pour the rest of the milk over macaroni and top with remaining cheeses.
4. Cook on low for 4 hours or on high for 2 hours and stir about mid-way.
5. (Optional) Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; sprinkle on top of macaroni and cheese 30-45 minutes before the macaroni and cheese is done.
6. When breadcrumbs are crispy, it is ready. Cook for a few minutes with lid off for a crispy top layer.
Personal Notes:
Personal Notes:
Mom's Tips- Great go-to for the kids for Easter dinner.

 

 

 

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