Crockpot Mac & Cheese

Posted on 03 January 2010

1 lb elbow macaroni (cooked)
2 lbs extra sharp cheddar cheese (cut into chunks)
1 lb Velveeta (cut into chunks)
24 oz evaporated milk (2 x 12 oz cans)
3 cups milk
3 eggs
2 tsp black pepper
1 tsp onion powder
1 tsp salt
  1. Cook macaroni just shy of al dente
  2. Combine (cooked) macaroni, cheeses, liquid ingredients, and spices in Crockpot.
  3. Cook for 3-4 hours on low heat. DO NOT uncover while cooking!
  4. Original recipe suggests reserving 1 cup of (shredded) cheese to sprinkle over top of finished Mac & Cheese.

NOTE: This recipe is great for dish-to-pass meals.

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