Slow Cooked Mac and Cheese
Ingredients :
- 16 ounces al dente elbow macaroni
- 1/2 teaspoon black pepper
- 6 tablespoons of butter
- 1 (12 ounce) evaporated milk
- 2 1/2 cups whole milk
- 1 (16 ounce) pkg of sharp cheddar (reserve 1/2 cup)
- 8 ounces of Velveeta
- 8 ounces cream cheese
Instructions :
- Mix all the ingredients in the slow cooker, and cook for 3-4 hours.
- Pour over the remaining cheese, cover and let melt.
- Slow cooker temperature may vary. Mine took about the entire 3 hours.
- My mom said hers only takes one.
- Keep an eye on it, and if it’s all melted and mixed, you can change it to the hot setting.
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