Crock Pot Macaroni & Cheese

• Vegetarian

• Canned Goods

  • 1 (12 oz. can Evaporated milk

• Pasta & Grains

  • 1 (16 oz. box Elbow macaroni

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1/2 stick Butter
  • 2 cups Cheddar cheese, sharp
  • 1 cup Cheddar cheese, medium
  • 1 block Cream cheese
  • 2 1/2 cups Milk

Found on culinarycraftiness.com

Description

Ingredients

• 1 (16 oz.) box elbow macaroni
• 1 (12 oz.) can evaporated milk
• 1 block (8 oz.) cream cheese
• 1/2 stick butter
• 2-1/2 cups milk
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded medium cheddar cheese

Directions

• Pour the milks into the crock pot, cut up the butter and cream cheese into pieces, and stir in the entire box of macaroni. Cover with lid and turn to low.
• Cook 2 1/2 to 3 hours, stirring every 1/2 hour until the noodles are tender and the liquid is completely absorbed. Stir in all the cheese the last 1/2 hour.
• If youd like a creamier mac & cheese, add a 1/4 - 1/3 cup of milk and stir until completely incorporated.