Crock Pot Mac N Cheese
- Reviews 2
Ready In: 4 hrs 10 mins
Serves: 6-8
Yields: 5-6 quarts
Ingredients
- 1 lb macaroni noodles
- 1⁄2 cup butter
- 1 (5 ounce) can evaporated milk
- 1 (10 1/2ounce) can condensed cheddar cheese soup
- 1 cup milk
- 4 cups cheddar cheese (seperated)
Directions
- Cook macaroni noodles (or other favorite style) in boiling, salted water until barely aldente; do not overcook as you still have many hours of cooking time; Note: salting your pasta water is the only time you can actually season the pasta itself; it really does make a difference in flavor.
- Place 1/2 cup butter into bottom of crockpot.
- After draining the pasta well, toss it into crockpot and mix with the butter; the heat of the fresh pasta will melt the butter.
- In a seperate bowl, blend together the evaporated milk, cheddar soup, and cup of milk; blend into pasta.
- Toss in 3 cups of shredded cheddar cheese, holding the last cup to side as topping ( I often mix cheddar and colby for a different flavor and sometimes parmesian if I have extra on hand).
- Cook in crockpot on high for 4 hours or low for 6 hours.
- Add last cup of cheese on top last 30 minutes or so to allow to melt.
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