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Crock Pot Mac and Cheese Recipe

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This recipe for Crock Pot Mac and Cheese is from The Hostetter Family Cookbook Project, 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:  
16 ounces uncooked elbow macaroni
6 tablespoons butter cut into cubes
12 ounce can evaporated milk
2 cups half & half
½ cup whole milk
16 ounces sharp cheddar cheese shredded (about 4 cups)
8 ounces Velveeta cheese cut into cubes
¼ teaspoon salt
¼ teaspoon pepper
Directions:
Directions:
1.Spray a slow cooker (4 to 6-quart capacity) with cooking spray. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted.
2. Add the evaporated milk, half & half, whole milk, 3½ 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. During the last 15 minutes of cooking, sprinkle with the remaining ½ 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:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I do not recommend added uncooked pasta to the slow cooker, as it could absorb too much liquid and become mushy.

 

 

 

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