Crock Pot Macaroni and Cheese

Submitted by Chef Carole in Sout

"I got this recipe from a friend and it always disappears at covered dish events."

 

• Ready In: 2hrs 20mins
• Ingredients: 5
• Serves: 6-8

ingredients

• 16 ounces elbow macaroni, cooked
• 4 tablespoons butter
• 6 cups of shredded sharp cheddar cheese
• 2 (8 ounce) cans evaporated milk
• salt & pepper

directions

1. After the macaroni is cooked and drained, stir all ingredients together in crock pot.
2. Make sure all is mixed up well.
3. Cook on high for about 2 hours.

Reviews

[Chef Eris]

I love this recipe! Cheap, easy and everyone loves it, my sister in-law requested I bring for her wedding potluck she is having.

 

[NancyB]

I would agree you can cut back on the cheese - I used 5 cups and it was *very* cheesy. I added about 1/2 cup of milk about half way through the cooking because it seemed a little dry. I liked this recipe because it was easy and only took about 2 hours to cook (quick).

 

[ethomas11]

Made this for thanksgiving b/c my son is very picky eater. He loves his "crock pot mac and cheese" and will even eat this for leftovers! Mom-in-law says it tastes just like Stouffers. I did use 1 can evaporated milk and topped off rest of quart with 2%. Yum!!! Will def. make again.

 

[Kiwii]

This is the first non-instant (think Kraft) mac n cheese I've ever made! Couldn't have been simpler! I didn't have the recipe printed out, and thought I remembered it correctly, however, I only used about 3 1/2 cups of shredded cheese, and it still turned out cheesy enough! It only took 1 1/2 hours though. Great, simple recipe! Thanks!