Crockpot Macaroni and Cheese Recipe
The recipe for Crockpot Macaroni and Cheese is a dump recipe. You basically dump everything in the Crockpot. Stir it and let it cook. A great side dish with most family meals.
Servings 12
Ingredients
- 16 oz. dry elbow macaroni, uncooked
- 3 cups shredded sharp cheese
- 1 cup American cheese, cubed (found in the Deli at the grocery store)
- 13 oz. can of evaporated milk
- 1 ½ cups 2% milk
- 1/4 cup butter, sliced into small pats
- 1 tsp. salt
- 1 tsp. dry mustard
- 1 tsp. White pepper
Instructions
- Spray the Crockpot with non-stick spray.
- Into the Crockpot add all of the ingredients except the butter.
- Stir the ingredients together to blend.
- Now, add the pats of butter to the top of the mixture, spreading them around evenly.
- Place the lid onto the Crockpot and turn it onto the low setting. Do Not Cook On High. The high setting might make your noodles mushy.
- Set your kitchen timer for one hour. In one hour, remove the lid, stir, and replace the lid. Do this quickly so you won't lose much heat.Allow the macaroni and cheese to continue cooking for one more hour on low. If not quite done, replace the lid and check again in about 30 minutes.The sauce will thicken once the lid is removed after the dish is done. You can leave your Crockpot on the Warm setting to serve this dish with the lid removed.
Nutrition
Serving: 1o