Crockpot Mac 'n' Cheese

Somehow I have not discovered this magic until recently. I regularly use my crock pot, but I had not even thought of Mac 'n' Cheese being an option. Literally, you dump all the ingredients into the crock pot and leave it for 2 hours, when you come back magic has happened.

 We have used this recipe twice in the last month and it has turned out awesome. It is gracious with substitutions, I have used different kinds of cheese both times and the taste was great. I encourage you to experiment with the cheese your family likes and create a blend just for you. The last time we tried this recipe we used a smoked Gouda and American, it went over very well. I recomend using a softer easy melting cheese like Gouda, Monerey Jack, or American to mix with Cheddar. If your deli section sells cheese ends, they are amazing for Mac 'n' Cheese. You can get all different kinds of cheese and use them together. Experiment and enjoy!

We rarely have left-overs with this recipe. I barely got this photo before it all dissapeared!

Crockpot Mac 'n' Cheese

Ingredients:

16 oz. raw elbow pasta
4 cups milk
4 oz cream cheese, cubed
3 tablespoons butter, cubed
4 cups cheese of your choice, shredded
1/4 tsp nutmeg
1/4 tsp garilc powder
salt & pepper to taste

Directions:

1. Put all ingredients into your crock pot.

2. Cover and set on low heat for about 2 hours or until the pasta is soft and the sauce is creamy. Give it a good stir before you serve. Taste and adjust with salt & pepper. If you like you can sprinkle some extra cheese on top and replace the cover for a few minutes to melt it.

Ignore the goofy face. He loves it!