Crockpot Mac and Cheese

Crockpot Mac and Cheese

Ever tried to cook noodles in a crock pot? Ever had them come out like total mush?!! Yeah me too! And it's frustrating! But, this batch of Crockpot Mac and Cheese came out cheesy and not overcooked. Perfect in my book. And it got a thumbs up from my man! Win-win. Try this out for your fam. Easy and crowd- pleasing :) Lets get started!

YUM!

Shopping List

1. 6 cups cooked* elbow macaroni noodles

2. 2 tablespoons of butter

3. 24 ounces of shredded cheese (I used mexican shredded cheese because I had it on hand)

4. 4 cups of evaporated milk

5. Salt and pepper to taste

I adapted this recipe to make it for 3 people. (2 for us eating lunch and 1 for him going to work with food). I used 4 cups of noodles, 4 cups of cheese, and 2 1/2 cups of evaporated milk. 

Recipe

1. Cook elbow noodles in boiling water (with a dash of salt if you prefer). 

* Only cook noodles for 3 minutes. No longer.

2. When you drain your noodles, toss them in a bowl with the butter, melted. 

3. Line your crockpot with a slow cooker liner (THE BEST!) and turn it on high. 

4. Mix in the noodle and butter mixture, cheese, evaporated milk, and your salt and pepper. 

5. Cook on high for 2-3 hours (the recipe says that). I only needed to cook mine for 30 minutes. Keep an eye on your noodles and turn off your slow cooker when everything has melted together and your noodles are cooked, but not mushy. 

I only needed a little bit, because it was so creamy! Filled me up so fast. 

ENJOY!!

Easy and I'm sure your group will love it. This could also be a great dish/side dish that you could bring to your Thanksgiving table!