Recently I came across a recipe from my friend Melissa from Serendipity and Spice, Ultimate Mac and Cheese . I was intrigued at the thought of being able to make crockpot mac and cheese! I love my favorite recipe for baked mac and cheese and decided to adjust it with some tips from her. I wanted to see just how easy it would be to turn a casserole recipe into a crockpot recipe.
- 8 oz. of Sharp Cheddar Cheese Shredded
- 8 oz. of Monterey Jack Cheese Shredded
- 8 oz. of Muenster Cheese Shredded
- 8 oz. of Velveeta Cheese Shredded
- 1 stick of butter sliced
- 3 eggs whisked
- 2 cups of milk
- 10 oz. evaporated milk
- 1/4 tsp. Ground Mustard
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- 1 box of pasta noodles your choice cooked to al dente
Put your water on to boil and cook your noodles till al dente. (this means not all the way cooked still a little firm)
Place the wet ingredients into your slow cooker first.
Then whisk in the Ground Mustard, salt and pepper.
Scatter your butter slices around the slowcooker.
Throw in your cheeses.
Drain your pasta and stir into the cheese mixture.
Put the lid on and cook on low for 2 1/2 hours.
DO NOT let your slow cooker sit on warm when itâ??s done or it will over cook and burn your Mac and Cheese.