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Creamy Slow Cooker Mac and Cheese
Ingredient List
- 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
Directions
- 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.