Tuesday, December 7, 2010

Comfort Crockpot Mac And Cheese

That's what I call it around here. Because it is just so good right out of the crockpot - and it is, well, not the healthiest dish I make in this savvy home.

But it is good my friends, really good. So lets set the calories aside on this one. Promise? Ok.

I make it for parties we have here, and it is a crowd pleaser to say the least. Once in a while I make it for just our family - usually when Eric is out of town or we have a super busy week and need leftovers.

But just know, anytime is a good time to make it. Trust me.

Ingredients:

4 tablespoons of Oil
1 lb of macaroni
2 13 ounce cans of evaporated milk
3 cups of milk
2 teaspoons of salt
6 cups of cheddar cheese (I use sharp)
1/2 cup of melted butter

(I snagged the pic from this recipe site, my camera battery was dead. Please forgive me. This recipe came to us from my mother-in-law.)

Directions:

I spray the crockpot with cooking spray to help with the clean up, you don't have to though.
Put oil in the bottom of the crockpot
Cook pasta till almost done.
Then add all ingredients except butter and stir.
Add butter on top, do not mix.

Cook on High for 3-5 hours. I have found that the time can vary depending on how much time you have or need before its done. I have cooked it on low for longer amounts of time.

Alright, that's it! It's easy, and delicious. It does make a good amount, so I never double it, we always have lot's of leftovers.

Oh, and the kiddos loovvee it :).

9 comments:

Sarah Halstead said...

Yummy! I will have to try this. Sounds so simple!

Marinewife1111 said...

Thanks, sounds great!!

wonderchris said...

My lunch today will not compare!

Looks delicious!!!

Jessica589 said...

THis looks phenomnial! I will definatley be making it soon. Thanks for sharing!

The Sneaky Mommy said...

Comfort food in a crockpot--is there really anything better? Thanks for the recipe!!!

Laura said...

yum! I haven't had the stomach to make anything lately... however, this looks good!

Annika said...

this is just what i've been looking for! do you know, is cheddar the secret to melting cheese? i've used mont jack before and it was stringy.

Jennifer said...

I made this and it tasted great, however I used Kraft shredded sharp cheddar cheese and it was stringy--what do you use? I was wondering if a block cut up would be less stringy?? Any suggestions?

Savvy Little Women - Kate said...

Jennifer, I'm not sure why it did that! I also use shredded sharp and it turns out fine. It's a tad thick but not real stringy. How long did it cook for?