Crock Pot (Slow Cooker) Macaroni and Cheese (Oamc) |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 12 |
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Well, I modified Creamy Crock Pot Macaroni and Cheese enough that I figured I would post my version! And, as I can't make any small batches in the crock pot, this is OAMC. For a smaller crock pot, or for non-OAMC, this recipe can be cut in half. Enjoy! Note: Servings are main-dish dinner sized portions. Ingredients:
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 |
Directions:
1. Whisk flour with 1 cup of milk until smooth.
2. Mix everything in (very large) crock pot.
3. Cook 3 to 4 hours on low, or until sauce comes together and pasta is tender. Stir every 30 to 60 minutes, if possible.
4. Freeze leftovers in 2 serving portions.
5. 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.).
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