I Love To Share And Swap Recipes
Ok, I did it: I actually am using Velveeta.
Tomorrow's potluck at church. And a potluck at a church with Baptist anywhere in its title LOVES potluck. So I'm making super easy mac and cheese in the crockpot and in three hours it should be done. Then I just have to pop it in the fridge for tomorrow. Never fails me. Tho I DID add in a good drizzle of peppered bacon infused olive oil for the smokey taste.
No Boiling Crockpot Macky Cheese
INGREDIENTS
2½ cups milk
1 (12- ounce) can evaporated milk
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
½ teaspoon paprika (I used smoked paprika)
1 pound elbow macaroni
¼ cup butter, cubed
4 ounces Velveeta, cubed
8 ounces sharp cheddar cheese, grated
4 ounces Monterey Jack cheese, grated
INSTRUCTIONS
In a medium bowl whisk together milk, evaporated milk, salt, pepper, and paprika.
Pour the uncooked macaroni into your 5 quart Crock-Pot Slow Cooker. Top with butter and all cheeses.
Pour the milk mixture on top and stir to combine.
Do your best to press all the macaroni into the milk mixture. It won't be completely covered, this is ok.
Cover your Crock-Pot Slow Cooker and cook on low for 2-3 hours, stirring once after one hour.
The mac and cheese will be done when all the liquid is absorbed and the pasta is cooked.
This recipe is easy to double and triple if needed. Just make sure you stir about half way through and make sure everything is fully covered. Keep an eye on your milk level: if you added too much then just pop the mac and cheese in to a bowl, add more cheese to the milk in the crockpot and leave it on low for about 30 minutes, stirring a couple of times in between. You'll get a really nice cheese sauce going. Put the mac and cheese back in the crock pot and mix in the extra sauce.
Tomorrow's potluck at church. And a potluck at a church with Baptist anywhere in its title LOVES potluck. So I'm making super easy mac and cheese in the crockpot and in three hours it should be done. Then I just have to pop it in the fridge for tomorrow. Never fails me. Tho I DID add in a good drizzle of peppered bacon infused olive oil for the smokey taste.
No Boiling Crockpot Macky Cheese
INGREDIENTS
2½ cups milk
1 (12- ounce) can evaporated milk
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
½ teaspoon paprika (I used smoked paprika)
1 pound elbow macaroni
¼ cup butter, cubed
4 ounces Velveeta, cubed
8 ounces sharp cheddar cheese, grated
4 ounces Monterey Jack cheese, grated
INSTRUCTIONS
In a medium bowl whisk together milk, evaporated milk, salt, pepper, and paprika.
Pour the uncooked macaroni into your 5 quart Crock-Pot Slow Cooker. Top with butter and all cheeses.
Pour the milk mixture on top and stir to combine.
Do your best to press all the macaroni into the milk mixture. It won't be completely covered, this is ok.
Cover your Crock-Pot Slow Cooker and cook on low for 2-3 hours, stirring once after one hour.
The mac and cheese will be done when all the liquid is absorbed and the pasta is cooked.
This recipe is easy to double and triple if needed. Just make sure you stir about half way through and make sure everything is fully covered. Keep an eye on your milk level: if you added too much then just pop the mac and cheese in to a bowl, add more cheese to the milk in the crockpot and leave it on low for about 30 minutes, stirring a couple of times in between. You'll get a really nice cheese sauce going. Put the mac and cheese back in the crock pot and mix in the extra sauce.
