Crock Pot Mac & Cheese Recipes

Even though I made this last week, yesterday I wanted to make it again and dive head first into the crock pot with just a fork in tow.

I'm about up to my ears with sickness in this house and after Day 7 of the little one having a fever, snotty nose and temperament of a raging lion, I wanted to take a crock pot of this cheesy goodness and just hide in a closet.

As she was laying on my chest yesterday, twisting around, being restless, my mind was escaping to my pantry thinking if I had the ingredients for another batch.  Then I thought of how I could possibly throw the darn dish together with her pulling on my leg the whole time wanting to be held.

INGREDIENTS:

• 2 c. cooked, al dente, elbow macaroni
• 2 c. cheddar cheese, shredded
• 1 c. provolone cheese, shredded
• 1/4 c. Parmesan cheese, shredded
• 1/2 c. sour cream
• 1/2 c. mayo
• 4 oz. cream cheese, softened
• 14 oz. can evaporated milk
• 1 t. salt
• 1 t. pepper
• 1/2 t. dry mustard

INSTRUCTIONS:

1. Spray a large 5-6 quart crock pot with cooking spray.
2. In a pot cook the macaroni according to directions, leaving al dente, about 3-4 minutes shy of being done. Drain and rinse with cold water. Place the macaroni in the crock pot.
3. Add in the cheeses, sour cream, cream cheese, mayo and seasonings, stirring to combine.
4. Pour the evaporated milk over top the mixture.
5. Cook on low for 2 hours, stirring once half way through.
6. Serve hot.

Notes
*I have also made this in the oven. Place the macaroni mixture in a greased 9x13 pan and bake uncovered at 350 degrees for 45 minutes, stirring half way through or until all cheeses are melted.