(Food blogger wanna-be strikes again.)
Homemade macaroni and cheese has been my nemesis for lo these many years. I can't count how many times I have tried to make it only to be met with a burnt or lumpy mess or something that really didn't taste very good.
One of my CC mama friends to the rescue! She sent me her recipe for crockpot mac and cheese so with trepidation I mixed up a batch and surprise! My kids loved it! The husband loved it! I made it a second time and doubled it and it still was a huge hit! Another sign of success was that my Dad asked for the recipe! (Lots of explanation points because this recipe is really, really good!)
I'm sure the secret is the Velveeta, but I'm not complaining. I wouldn't cook it more than 3 1/2-4 hours in the crockpot, even on low, because it will start to stick, but for something you want to throw in the crockpot late afternoon to have ready for dinner time, this is perfect.
Stephanie's Crockpot Mac and Cheese (not me, another Stephanie) : )
3 Tbsp. margarine, melted, put in crock pot
2 1/2 cups elbow macaroni, uncooked
salt and pepper to taste
8 oz. cheddar cheese, grated
1 cup Velveeta, cut in cubes
4 cups milk
Mix all ingredients lightly. Cover and turn on high. Do not remove lid or stir for three hours.
Note: you could mix in all sorts of stuff and make it a meal. Precooked ham, peas, taco seasoned meat, etc. I served it above with the Pioneer Woman's Dr. Pepper Pulled Pork for a recent Sunday lunch with family (cooked in my cast iron dutch oven), green beans in one crockpot, and mac and cheese in another crockpot. We ate well.