I have no idea how long I’ve had this recipe, or where it came from. It is written on a tiny scrap of paper that is crumpled and stained – but everyone LOVES this macaroni and cheese. It is simple and delicious.
I’m sure you could mix all the ingredients together and bake it, but I never have. I usually cook the pasta until just under cooked since I don’t want it to get soggy. While the pasta is cooking, I get the rest of the ingredients together and into the Crockpot. Stir well and then let it cook. I normally stir it a couple of times while it is cooking. I often double the recipe- my Crockpot will just barely hold that much.
We love our Mac and cheese with crushed Cheez-It’s on top. As you can see from the picture, we added a bit of leftover chili this time and some chopped green onions to a bowl too. It’s also a great camping meal.
Crockpot Mac & Cheese
1- 16 ounce package macaroni, cooked
1- 12 ounce can of evaporated milk
12 ounces milk, I use 1%
1 tsp. salt
3 cups shredded sharp cheese
1/2 cup melted butter
Cook macaroni, drain well. Spray inside of Crockpot well with cooking spray. Put cooked macaroni and remaining ingredients into Crockpot and stir well. Cover and cook on low for 3 to 4 hours.
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