It would be awesome with a little salsa stirred in and poured over nachos!Īnd, it keeps really well in the fridge. Since Thanksgiving we’ve made the cheese sauce again. Oh, and we had leftovers, which were delicious! Dan stirred some Italian seasoning into some of his leftovers, and that was a fun twist on the traditional mac & cheese. Let the cheese come to room temperature before adding it to the melted butter, also, use a fine shred rather than a large coarse one, both of these will help the cheese melt faster.Ī tasty mac & cheese that can be made ahead of time and cooks in the crock pot so there’s no last-minute work.Then, add 2 ½ cups milk, 12 ounces of evaporated milk, all cheeses ( 4-8 ounces of cream cheese, 3 cups of cheddar, and 1 cup of American), and seasonings ( 1 teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder).

In this case, don’t do it! Low and slow, that is the tempo (bonus points if you can name the band that this is from!) for making good cheese sauce. Place the uncooked pasta in your crockpot. I know, I’m usually the lazy cook who throws it all in at once. Gradually! If you add it all at once, it will clump. Gradually add the cheese, and do it on low heat. 16 ounces (453.59 g) sharp cheddar cheese, shredded (about 4 cups) 8 ounces (226.8 g) Velveeta cheese, cut into cubes ¼ teaspoon (0.This recipe will be on my meal plan a lot this fall and winter! (And summer and spring. I was inspired by this recipe that one of my lovely Facebook readers shared with me as her go to crockpot mac and cheese recipe.

We had dinner rolls and steamed broccoli as sides. Sprinkle some paprika on top of the bread crumb mixture and pop the lid on the crockpot.Ĭook on high for 30-45 minutes and the move to low for 3-4 hours. Sprinkle this over the top of the mac and cheese. In a bowl mix together the panko bread crumbs and Parmesan cheese. Continue heating on medium heat and adding milk (if needed) to keep the mac and cheese smooth and creamy. Heat a couple of minutes before stirring. Pour this mixture over the noodles and stir to coat. When reheating the macaroni and cheese from the refrigerator, I always pour in a couple of tablespoons on milk before heating. Whisk all of the milk (including canned), eggs, pepper and butter in a bow.Įnsure everything is blended well- especially the eggs. Place the elbow macaroni into a 6 qt crockpot.

1 cup shredded Parmesan cheese (reserved for the topping).

6 cups shredded cheeses (I used Mozzarella).

1 stick of butter at room temp (or 1/2 cup of spray butter).

1 lb elbow macaroni that has been boiled for about 5 minutes.

Best crock pot mac & cheese recipe