Crockpot Mac and Cheese

By Kathy C.

I found similar recipe on Facebook, then searched on the internet. Added notes from the comments, to spice it up. Original recipe says 8 servings, but for our family it serves 4-6.

Ingredients

• Additional ingredients:
• 16 oz. elbow macaroni
• 4 cups milk
• 12-oz. can evaporated milk (*or use 5 1/2 total cups milk)
• 8 oz. cream cheese, cut into 1-inch pieces
• 3 cups shredded cheddar cheese
• 1 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• Add a bit of onion powder, garlic powder, dry mustard and a bit of cayenne to zip it up.

Preparation

Step 1

"Throw five ingredients into a crockpot for a few hours and dinner is served!"

Place the macaroni, milk, evaporated milk, cream cheese and cheddar cheese into a crockpot. Set heat to Low and cook for 2 to 3 hours, or until pasta is cooked through. Stir occasionally and check for doneness starting at the 1 1/2-hour mark.

Notes:
Can eliminate evap. milk and use 5 1/2 cups milk total. I use whole milk for creaminess.

Add a bit of onion powder, garlic powder, black pepper, dry mustard and a bit of cayenne to zip it up.