CROCK POT (SLOW COOKER) MACARONI AND CHEESE (OAMC)

Crock Pot (Slow Cooker) Macaroni and Cheese (Oamc) image

Provided by Dwynnie

Time 3h40m

Yield 12 serving(s)

Number Of Ingredients 14

2 lbs uncooked small pasta noodles, should have a cooking time around 13 minutes
2 (12 ounce) cans evaporated milk
1 1/2 cups half-and-half
6 cups milk
1/2 cup flour
4 cups sharp cheddar cheese, shredded
2 cups mild cheddar cheese, shredded
16 ounces Velveeta cheese, diced
1 cup parmesan cheese
8 tablespoons salted butter, cut up
1 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon salt

Steps:

Whisk flour with 1 cup of milk until smooth.
Mix everything in (very large) crock pot.
Cook 3 to 4 hours on low, or until sauce comes together and pasta is tender. Stir every 30 to 60 minutes, if possible.
Freeze leftovers in 2 serving portions.
Reheat in microwave safe dish on defrost for 20 minutes, stirring every 5 minutes. At this time, the mac and cheese should be mostly defrosted. Defrost for another 10 minutes or so, stirring every 2.5 minutes or until hot. (I have found this is the best way to reheat frozen mac and cheese with no seperation of the sauce.).

Nutrition Facts : Calories 668.1, Fat 49.3, SaturatedFat 31.2, Cholesterol 161.6, Sodium 1335.1, Carbohydrate 23.9, Fiber 0.5, Sugar 3.5, Protein 33