EASY CROCK POT MACARONI AND CHEESE
Crock Pot recipes should be dump and go and that's exactly what this macaroni and cheese recipe is. No need to pre-boil the pasta. The noodles absorb the evaporated milk and cheddar soup. The end product is creamy, cheesy, and smooth. A great recipe to bring to potlucks or if you want an easy side dish.
Provided by Annelise Friedman @Annelise_Friedman
Categories Pasta
Number Of Ingredients 9
Steps:
- Spray Crock Pot with nonstick cooking spray.
- Add uncooked macaroni, 2 cups milk, 1 can evaporated milk, 2 cans cheese soup, 2 cups cheese, salt, mustard, and sour cream.
- Stir and cook on low for 1 hour (or high for 30 minutes).
- It's a good idea to continuously check the macaroni to make sure it's not burning, and give it a stir so it doesn't stick to the sides.
- After one hour, stir in the additional can of evaporated milk and 1/2 cup cheese.
- Continue to cook on low for 2 hours. Season with salt and pepper.
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