When I made this version of macaroni and cheese for my family the other day they really liked it. My middle son said that he preferred to have a creamier mac and cheese that has been cooked in the slow cooker. Well, guess what buddy? This baked macaroni and cheese recipe can also be made in the ‘ol Crock Pot! How awesome is that? I love it when a recipe is versatile. So, who is going to try this in the oven or the slow cooker? I think I shall try making it both ways.
She definitely is not the only one addicted to this cheesy goodness!
1 box Barilla elbow macaroni, 1lb
2 can(s) Campbell’s cheddar cheese soup (10.75 oz) 2 can(s)
12 oz each, PET evaporated milk
1 1/4 stick Land O Lakes butter
1 tsp each of Morton salt and pepper
2 c Kraft extra sharp cheddar cheese, shredded
2 c sharp cheddar cheese, shredded
2 c Pepper jack cheese, shredded
Preheat oven to 350.
Cook pasta according to pasta directions just until done – You don’t want it mushy, because it will absorb a little of the cheesy liquid in the oven.
Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).
Add to cooked pasta.
Add cheeses one at a time, stirring constantly until everything is melted and incorporated.
Bake for 40-45 minutes.
FOR CROCK POT: Follow directions 1-5, leave your crock pot on low and cook for 4 hours.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Don’t try substituting the dry mustard for regular mustard. It just doesn’t have the same effect.
Thank you to Nina’s Cooking Journey for this great photo.