Well today I am bringing you all every ones favorite side dish- its pure comfort food at its BEST!
This version is done in the Slow Cooker aka Crock Pot ,and it comes out fantastic!
Its ultra cheesy, super creamy and full of flavor!
Very easy to throw together, everyone will be begging for seconds!
Just look at that… you’re welcome.
Butter-y cheesy goodness that is perfect for dinner, even by itself! I have added sausage to this, ground beef, even chopped up hot dogs (kids love that) – all tastes fantastic!
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Slow Cooker Macaroni & Cheese
Ingredients
- 16 ounces elbow macaroni
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons butter
- 1 (12 ounce) can evaporated milk
- 2 1/2 cups whole milk
- 1 (16 ounce) package shredded sharp cheddar
- 8 ounces Velveeta
- 8 ounces cream cheese
- 1/2 teaspoon dry mustard
Instructions
- Slow Cooker Mac and Cheese
- Ingredients
- 16 ounces elbow macaroni
- 1 tablespoon salt
- 4 tablespoons butter
- 1 (12 ounce) can evaporated milk
- 2 1/2 cups milk
- 1 (16 ounce) package shredded sharp cheddar
- 8 ounces Velveeta
- 8 ounces cream cheese
- 1/2 teaspoon dry mustard
- Bring a large pot of water to boil for the elbow macaroni. Add 1 tablespoon salt to water. Cook macaroni according to package directions until al dente, about 6 minutes. Drain and rinse.
- Spray inside slow cooker with non-stick cooking spray. Add all ingredients, saving about 1/4 cup cheddar, and stir.
- Cover and cook on high for 2 to 3 hours, stirring twice.
- Sprinkle with reserved cheddar and cover until melted.
- ENJOY!
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