Macaroni and cheese is one of those things I am constantly trying to perfect. I will try pretty much any variation of mac and cheese once. I have had it baked, and not baked. I have had it with bread crumbs on top, and without. I have had it with several different kinds of cheese, and with only one kind. The one thing I have not had success with was making it in the crock pot. Every recipe I have found involves evaporated milk, or eggs. It’s just gross… Sorry, those are not things meant to be in mac and cheese! Yesterday, it finally happened. I finally found a recipe that works in the crock pot, and doesn’t include either of those ingredients!!
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macaroni and cheese
ingredients
-
- 16 ounces of uncooked pasta (i prefer to use shells)
- 4 cups of milk
- 1/4 cup of butter melted
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 8 oz cream cheese cut into approximately 1 inch cubes
- 10 slices american cheese
- 1 1/2 cups shredded cheddar cheese
Spray the inside of the crock pot. This is the one I have, and I use the heck out of it! Place uncooked pasta in the crock pot. Pour milk and butter over pasta. Add seasonings. Give everything a good stir. Place chunks of cream cheese randomly on top of the pasta. Spread american cheese slices evenly over the pasta. Add the shredded cheese on top of everything, and spread cheese evenly over everything. Cook on high for 4 hours or low 5-6 hours. Thirty minutes before serving, stir everything together until it’s all evenly mixed.
**tip– after we were done eating this, i left the crock pot on to keep it warm for later. I should have turned the crock pot down though, because it burned the areas directly touching the crock pot. It was a TOTAL pain to wash. I would definitely recommend switching to the warm setting once everything is cooked!!
xoxo,
lorrin
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