crock pot macaroni & cheese

This macaroni is delicious, and it’s so simple. My friend Melissa made it for a play-date a few weeks ago, and I immediately asked her for the recipe. I’ve always been super picky about my macaroni—I only ever liked Kraft. This mac is super tasty though. And I like that it’s made from scratch—so it doesn’t have the sodium, preservatives, or dyes like a box mix.

Ingredients:

8 ounces uncooked elbow noodles (half of a 1 lb box)
8 ounces cheddar cheese, shredded
2 cups milk
3 Tablespoons butter
I would double the recipe if you are feeding more than four.

Directions:

Spray the Crock Pot with non-stick spray, or use a Reynolds brand slow cooker liner. Put the noodles, cheese and milk in the Crock Pot. Melt the 3 tablespoons of butter in the microwave, then add to the rest of the ingredients and mix them all together well. Turn the Crock Pot onto low for 2.5 to 3 hours, stirring once or twice in the meantime.

That’s it! I think it may be easier than using a box mix—just takes a little longer!

I love the taste of cheese when it’s slightly brown and crispy. Yum!

Click on the photo below to find my Pinterest board with all of my blog’s recipes: (mostly desserts!)

 

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