Plus, if you don’t have a large crowd, you will have leftovers. The recipe makes such a great side dish for the holidays, and you don’t have to spend any time slaving over the stove or taking up any oven space. Once you mix the macaroni and cheese, it’s ready to serve. Once the creamy macaroni and cheese recipe is finished cooking, remove the lid and mix. Make sure you push the macaroni back down under the liquid so it will continue to cook. Replace the lid and cook for two hours on low.Īt about the one-hour mark, stir the ingredients again to make sure the macaroni doesn’t stick to the Crock Pot. Mix everything together, but make sure the noodles are under liquid so they will cook. If you would like a lower-fat cheese, you can use mozzarella cheese, as well.įor this recipe, I used sharp cheddar cheese because we like that flavor.įinally, add the evaporated milk to the cooker. You can add whatever cheese you love to the recipe. I have one kid that loves parmesan and one that doesn’t. Sprinkle the shredded cheddar and parmesan cheese on top. Next, cube the butter and Velveeta cheese and add it to the pot. I spray the large pot with nonstick cooking spray to make clean-up easier. Start by adding the uncooked macaroni noodles to a greased Crock Pot. (Be sure to stir halfway through the cooking process and at the end).
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