Macaroni and Cheese with Broccoli
- 1 box (13.25oz) of rotini, shell or macaroni pasta
- 4 TB butter
- 4 cups shredded cheese (I used a Colby-Jack blend, but Cheddar would work great too)
- 4 oz cream cheese, at room temperature, cubed
- 1.5 cup of milk
- 12 oz evaporated milk
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
. In your zip lock bag mix together butter, cream cheese, milk, evaporated milk, sour cream, salt, pepper and paprika. Try to stir out as many lumps as possible. Add Frozen Broccoli, I used 2 cups. then divide in to two zip lock bags to stretch this for 2 meals, seal and freeze.
Instructions on Zip lock Bags prior to filling with Sharpie Pen.
Dump in Crock pot
Stir in UNCOOKED noodles
Top with Shredded Cheese (DO NOT mix at this point. The cheese will melt and make it’s way through the noodles.)
-Cover and cook on LOW for 3-4 hours.