Gary Says: We tried this recently and it was terrific!
Crockpot Mac N' Cheese
4 hours 20 mins 16 oz. large elbow macaroni 12 oz. evaporated milk 1 lb. sharp cheddar cheese, shredded 8 oz. Monterey Jack cheese, shredded 1 lb. Velveeta cheese, cubed 3 eggs 1 stick butter 3 tsp salt 1 tsp black pepper Boil macaroni in water until al dente. Reserve ¼ c. cheddar cheese. Beat the 3 eggs. In a large bowl, mix evaporated milk, remaining cheddar cheese, Monterey Jack cheese, Velveeta, eggs, salt & pepper. Add the cooked macaroni & mix until well blended. Pour mixture into appropriate sized Crockpot or other slow cooker. Top the mixture with your reserved cheddar cheese. Cook at Low setting for 3-4 hours.
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Posted in Dinner, Sides |
Tagged black pepper, Crockpot, Crockpot Mac N' Cheese, eggs, elbow macaroni, evaporated milk, Gary Floyd, monterey jack cheese, salt, sharp cheddar cheese, slow cooker, Velveeta |
Submitted by Nicole~
32 oz. Velveeta cheese
2 c. sharp cheddar cheese, shredded
1 can evaporated milk
32 oz. macaroni noodles
salt & pepper to taste
Place large pot of water on to boil. While waiting for water to boil, cut up the Velveeta into chunks & place chunks & evaporated milk in the crock pot (I start out with pot on high).
When water is ready, put noodles in for 10 minutes, strain & dump ½ of the noodles into the cheesy goodness with a little salt & pepper, stir.
Add 1 cups of shredded cheese, stir. Add in remaining noodles & additional salt & pepper, stir. Add salt & pepper to your taste & stir again if needed.
Top of with remaining cup of cheese & you’re done! Leave on high for 1 to 2 hours, then move to low or warm until you serve.