Crock Pot Mac and Cheese

I don't usually post a recipe that I haven't tried but I'm sharing this one because I'm making it today and assume it'll be good - no boil crock-pot macaroni and cheese. How bad can it be? It sounds good, and it sounds easy so....hopefully it'll be yum. Here's the recipe in case you want to try it too, I'll let you know later how it turns out!

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NO BOIL CROCK-POT® SLOW COOKER MAC AND CHEESE

Author: Cookies & Cups

Serves: serves 6

INGREDIENTS

• 2½ cups milk
• 1 (12- ounce) can evaporated milk
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground pepper
• ½ teaspoon paprika (I used smoked paprika)
• 1 pound elbow macaroni
• ¼ cup butter, cubed
• 4 ounces Velveeta, cubed
• 8 ounces sharp cheddar cheese, grated
• 4 ounces Monterey Jack cheese, grated

INSTRUCTIONS

1. In a medium bowl whisk together milk, evaporated milk, salt, pepper, and paprika.
2. Pour the uncooked macaroni into your 5 quart Crock-Pot® Slow Cooker. Top with butter and all cheeses.
3. Pour the milk mixture on top and stir to combine.
4. Do your best to press all the macaroni into the milk mixture. It won't be completely covered, this is ok.
5. Cover your Crock-Pot® Slow Cooker and cook on low for 2-3 hours, stirring once after one hour.
6. The mac and cheese will be done when all the liquid is absorbed and the pasta is cooked.

2/9/17 Update - the mac and cheese turned out great! I kept it on warm in the crock pot for hours, eventually the sauce wasn't creamy anymore but still tasted great and some people really liked it after it cooked down like that. This is a keeper recipe for sure!

Steven's Favorite Baked Macaroni and Cheese

Candy brought me two pieces of this mac and cheese, said it's her husbands favorite but it isn't hers so she wanted me to try it and see what I thought. Well I'll tell you what I thought - it is great!! I can't believe she doesn't love this rich, cheesy, creamy fabulousness of pasta! I try to not each much pasta but I could not stop eating this - fortunately she told me he cuts it up into squares and freezes it so when he just wants a piece it's already portioned out and is still great after thawing and re-heating, so I attacked the first piece and then immediately popped the second piece into the freezer so I wouldn't inhale that one too (for now anyway!). I love the idea to freeze this in individual squares, that will be perfect to go with my frozen meatloaf "cupcakes" - if you need a quick dinner, just pull out a meatloaf cupcake and a piece of mac and cheese...I can't think of a better frozen dinner. Mmmmm... Thanks for sharing the recipe Candy and Steve :)

12 oz. macaroni
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 cup half and half
2/3 teaspoon dry mustard
1 teaspoon onion powder
salt and pepper to taste
1 can cream of cheddar soup
4 cups sharp cheddar (divided)
1/2 cup parmesan cheese
bacon bits

Cook macaroni according to package directions, don't overcook - you want the noodles slightly firm.
Melt butter in large saucepan. Whisk in flour and cook 2 minutes. Then slowly add milk and cream. Remove from heat, add parmesan and 3 cups cheddar cheese. Add soup and mix well.
Place cooked macaroni in ungreased 13x9 baking dish and pour sauce over macaroni, stir to combine. Top with 1 cup cheddar cheese and bacon bits (sprinkle on however many you want!)
Bake at 425' for 18-20 minutes until bubbly.

after it cools cut it into pieces and put in the freezer - great leftover idea!

This is really really good - you're gonna love me (and Steve!) for sharing this one with you!