Double bonus: This macaroni and cheese for a crowd is also very economical. Total cost for this homemade macaroni and cheese for 2 parties: Less than $11.00.
I made this twice in a month for my son’s birthday and then another party, so all I was out was 2 boxes of pasta and two cans of evaporated milk. This recipe calls for only half the amount of pasteurized cheese spread. While I do not keep it in my fridge on a regular basis this recipe is one reason why you might want to keep it on hand. It still exists and it’s truly THE BEST way to make this mac and cheese. What to serve with this easy macaroni and cheese recipe?ĭid you just say ‘pasteurized cheese spread’?.Cover and set the slow cooker as follows.The pasteurized cheese spread melts perfectly with the pasta to create this deliciously cheesy dish that goes with literally any main dish that you are servings – hot dogs, hamburgers, or smoked meats. It’s always my go-to when people are coming over. Thanks for this recipe.I’ve been making this mac and cheese recipe for years. I will definitely keep this one in the arsenal. Other than that, it's really just mix in the crock-pot and go. I might add just a splash of heavy cream to the mix if I do it that way again, just to make up for a bit of moisture that might have been in the soup. Since I didn't have the canned soup, I opted instead for cubing up some "processed cheese product" (about 8 ounces) and melting it into the milk by heating the mixture a couple of minutes at a time in the microwave. Put the lid on the crock pot and cook on low for one and a half to two hours, stirring halfway through. Place the butter, Velveeta, and shredded cheese on top. Pour the milk mixture over the noodles, making sure that all the noodles are covered by milk. I made just one tweak to the original recipe because of what I had (or rather, DIDN'T have) on hand. Place the uncooked macaroni noodles in the bowl of your Crock Pot. I probably could have gotten away with 7, but I can't say that it got mushy. I cooked the "mac" for the 8 minutes called for on the box. I was actually standing in line right in front of some kids who were wanting seconds and they pleaded with me not to take it all! I'll take that endorsement! And you HAVE to give it high marks for ease of preparation. Made this for a church pot-luck lunch this weekend. 5 stars because I couldn't have concocted it without this to start with and this with some bacon in it is my family's favorite. If i wanted it creamier I'd add more butter or milk I guess but its great like this. Adding the cheese towards the end allows the noodles to cook and keeps the cheese from getting that weird curdled texture. After an hour and half on low I add the other half of the cheese and its done around 2-2.5 hrs and the noodles are cooked fine and its plenty cheesy. Cover as much of the noodles as you can with the milk. In a large crock pot whisk together your milk, ground mustard, paprika, salt and pepper. I mix 1 egg in the cup I measured the milk in with that fork and add to crockpot. Spray your slow cooker with cooking spray. Dump the noodles (uncooked), milk (though I use the larger can of reduced fat condensed and the less than 2 cups of skim milk),cheddar soup and salt and pepper in the crockpot. 1 pound Velveeta cheese cut into cubes 1/4 cup melted butter Instructions Toss cooked macaroni in 1 tablespoon oil. I take butter (I use only about 1/4 of stick) rub it around the sides and leaf it in the middle. I use the crock pot daily and know you don't need to so I don't make it this complicated. Ok so I gave it 5 stars as a basic recipe but I use all low fat ingredients and also I can't imagine how you cook the noodles first and they dont get mushy. I mix 1 egg in the cup I measured the milk in with that fork and add to crockpot. Dump the noodles (uncooked), milk (though I use the larger can of reduced fat condensed and the less than 2 cups of skim milk),cheddar soup and salt and pepper in the crockpot.
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