I think my grandson, Noah, runs totally on carbs and especially on Mac & Cheese!

That’s the main dish he always asks for when he spends the weekend with me…

Then there was this period when he only ate sticks of butter…just kidding Mom & Dad!

But wasn’t he a little cutie!!

I have been intrigued by the crock pot recipes and tried this one for our summer picnic at work. Everyone agreed that this may be the only way to cook Mac & Cheese from now on!

Spray at your crock pot with

Nonstick spray…

add 16 oz dry pasta

Of your choice…

I added 8 oz elbows and 8 oz shells

Because I was trying to be all fancy 😉

Next, toss in your favorite cheese…

I had cheddar and cheddar-Jack so I

added 3 cups of that…

Pour in the 2 cans of evaporated milk…

And the 2 cups of whole milk…

Give it a little stir…

put the lid on and cook

on low for 2 hours…

When the 2 hours is up

add 2 cups shredded cheese on top…

replace the lid and let stand

for 10 minutes…

It will then be so crazy creamy

perfect like this!

Enjoy!

Creamy Crock Pot Mac & Cheese Recipe

Author: Lisa Pinney

Ingredients

Scale

16 oz pasta of your choice
3 cups cheese of your choice, shredded or cubed–I used cheddar and cheddar/Jack
1/2 cup shredded cheese of your choice–I used cheddar-Jack
Salt and pepper to your taste–I love a lot of pepper in my Mac & Cheese

Instructions

Spray your crock-pot with nonstick spray.

Pour in your dry pasta.

Add the 3 cups of cheese next.

Pour in the 2 cans of evaporated milk and the 2 cups of whole milk.

Sprinkle salt and pepper on top.

Give it a little stir and set the crock-pot to the LOW setting.

Cook 2 hours; remove lid and place the 1/2 c cheese on top.

Replace the lid for 10 minutes to let the cheese melt.

Remove lid, serve & enjoy!