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Slow Cooker Mac & Cheese


In the summer we tend to use our crock pot a lot. When it's 100+ degrees here the last thing I want to do is heat up the kitchen. To get ready for the summer, we have been testing out a few new recipes. First up was this awesome macaroni and cheese.

Let me come clean with you..... I have made several recipes for mac & cheese in the crock pot. ALL OF THEM were complete disasters.  Dry & always overcooked. But this time I checked on it every 30 minutes or so just to make sure I didn't screw it up, yet again.  This time was perfect!! Creamy, cheesy, and down right yummy comfort food.  It took about 2 1/2 hours and made the whole house smelled wonderful. ;)



 
Slow Cooker Mac & Cheese

Ingredients
  • 16 oz. elbow macaroni
  • 16 oz. Velveeta, cubed
  • 8 oz. Mexican cheese blend, shredded (2 cups)
  • 8 oz. white cheddar or sharp cheddar cheese, shredded
  • 2 cups milk
  • 12 oz. evaporated milk
  • 1 egg, lightly beaten
  • 1/2 cup butter, melted
  • season salt & pepper, to taste

Cooking Directions

  1. *Cook macaroni a minute less than package directions; drain. Use a cooker liner or grease a 5 qt. slow cooker. Stir in remaining ingredients.
  2. Cover and cook on low 2 - 3 hours, stir once or twice. Season salt & pepper, to taste.       


 
Feeds 16+  3/4 cup servings





adapted from: Taste of Home 


 

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2 comments:

Anonymous said...

OH my, this WILL be made this weekend!!! YUM, and so EZ. Thank you!!

Anonymous said...

My kids loved this!!! It was super easy too

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