Trust me when I tell you that this recipe is just as quick and easy as those little boxes of shells. And, you can actually identify all of the ingredients - SCORE!
Crock Pot Macaroni & Cheese
2 cups skim milk
1 12 oz can evaporated milk
1 tsp dry mustard powder
1 tsp onion powder (if desired)
1/4 tsp pepper
1 tsp salt
16 oz. cheddar cheese*, shredded
16 oz. uncooked elbow macaroni
- Spray the crock pot with cooking spray.
- In a mixing bowl, whisk together milk, evaporated milk, mustard powder, onion powder, salt and pepper.
- Pour milk mixture into the crock pot. Add cheese and uncooked macaroni. Stir gently to mix.
- Turn crock pot on low and cook 2-3 hours, or until the macaroni is tender. Serve immediately.
Do not cook more than 4 hours, or it will dry out.
I prefer to use extra sharp cheddar cheese, but you be the judge as to what type of cheese your family prefers in this recipe.
Remember, 16 oz of cheese, shredded is more than 16 oz of shredded cheese (bagged)!
The recipe above is shown with whole wheat pasta. You could also "kick it up a notch" by using the new Hidden Veggie pasta. (And, yes, I know that I am totally dating myself by even entertaining the saying "kick it up a notch" - for my next trick, I will be "busting a move" - prepare yourself.)