Crock Pot Mac & Cheese - OAMC

READY IN: 3hrs 15mins
Recipe by JillAZ

This is my kids favorite homemade version of mac and cheese. It does contain canned soup. If you're not a fan - don't try it! This freezes and reheats really well. I usually double this on a cooking day and it fills my 6 quart crock pot to the brim.

Top Review by Chef Maria 2

2/9/2008 I made this one before and it got rave reviews. I had nothing left to freeze. I doubled the recipe tonight and I wanted to review it before we eat. I am hoping that I will have some left over. I want to put some away for Fridays this lent. ***************6/20/2010 This is still a go-to favorite for us

Ingredients Nutrition

Directions

  1. Cook macaroni noodles according to package directions. Drain. ( I usually slightly undercook them - until barely al dente).
  2. While noodles are cooking, combine soup, cheeses and milks in a crockpot. Stir to combine.
  3. Add cooked, drained noodles and stir well.
  4. Cover and cook on low for 3 hours.
  5. To Freeze:.
  6. Cool completely. Place in freezer bags in desired serving sizes. I usually do about 3 cups per bag. Enough for lunches, etc.
  7. Seal and freeze.
  8. To Serve:.
  9. Thaw in fridge. Reheat in microwave or place in baking dish that has been coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until hot.

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