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Crock pot mac and cheese recipe

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Crock pot mac and cheese recipe

Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more

Updated September 10, 2016.

This can be a fundamental macaroni and cheese recipe for that slow oven. The recipe makes enough for around 8 people. I made use of gluten-free macaroni within the recipe (pictured) and cooked it on full of the Crock-Pot Casserole ( View ItOr Purchase It From Amazon . com ) for around 2 hrs. Or make use of a standard 3- to five-quart slow oven.

Take this mac and cheese along to some potluck or party and serve it warm in the slow oven.

Ingredients
  • 1 package (16 ounces) elbow macaroni
  • 8 tablespoons softened butter, divided
  • 1 can (12 ounces) evaporated milk
  • 1 1/2 cups milk
  • 4 cups shredded sharp Cheddar cheese or a mix of cheddar and American cheeses
  • salt and freshly ground pepper, to taste

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Preparation

Prepare the macaroni in boiling salted water following a package directions. Drain well.

Grease bottom and sides the slow oven with 1 tablespoon from the butter. Inside a large bowl, chuck the ball hot macaroni using the remaining 7 tablespoons butter. Add some evaporated milk and regular milk and also the cheddar cheese and stir lightly to mix.

Turn the macaroni and cheese mixture in to the slow oven.

Cover and prepare on LOW for three or four hrs or on HIGH for around two to three hrs, stirring from time to time.

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Tips and Variations

  • Prepare about ten to twelve strips of bacon. Drain and crumble in to the macaroni and cheese mixture. Stir and transfer towards the slow oven.
  • Add a couple of 4-ounce cans (drained) of diced mild eco-friendly chile peppers or jalapeno peppers, or add fresh minced chile, to taste.
  • Rather of pepper and salt, season the macaroni and cheese with Cajun seasoning or Taco seasoning, to taste.

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