Sunday, October 28, 2012

Crock Pot Mac & Cheese

This is the easiest Macaroni and Cheese you’ll ever make.  I promise.
I came across several versions of this recipe all over the internet, but of course, like I always do, I have adjusted it to my liking.
I like a lot of flavor with my macaroni and cheese because I think it can be quite bland otherwise.  I hope you like it!
2 1/2 Cups of Milk
1 can evaporated milk
1 egg
1 tsp. salt
1/4 tsp. of white pepper
1/4 tsp. of cayenne pepper
2 chicken bouillon cubes
1 1/2 Cup of Shredded Cheddar Cheese
2 Tbsp. of butter, cubed
4 oz. of Velveeta, cubed
1   16oz box of Elbow Macaroni
In a crock pot, spray liberally with non-stick cooking spray, and then add in the first 10 ingredients and mix until well combined.  Add the box of macaroni and mix well.
Pop on the lid and cook for 3 to 4 hours on low.  The longer it cooks the crispier the edges will get, so if you like that, go for 4 hours. 
Do not cook any longer than 4 hours for two reasons:
-the macaroni will get dry
-the macaroni will eventually turn to mush.
If possible, you may give it a stir about half way.
It’s pretty good mac & cheese if I do say so myself, but the best part is no mess except the crock pot.  That always makes me very happy.
Have A Great Sunday!

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