Think that great macaroni and cheese has to be made in the oven? No way! You can make a great creamy macaroni and cheese in your crockpot.
What I love about this recipe, besides the fact that it can go into a crockpot, is that it uses less processed ingredients. There is no Velvetta-type cheese in this dish. Of course American Cheese, which is used in this recipe, is itself processed, but at least it does contain milk and isn’t quite as processed as that ready-melt type of cheese product. I like to get my American cheese from the deli, but the individually packaged cheese will work, too.
You’ll notice a little bit of flexibility in this recipe. That is because I sometime add whatever cheese I happen to have around. Leftover mozzarella, provolone, or a Mexican-blend work really well. When the recipe calls for a cup of mixed cheese, throw in what you have, or if you want to be conservative, just do half american and half cheddar.
You can use this as a side dish, or to make a meal, mix in some cooked ground meat (I like turkey) and/or some fresh chopped plum or cherry berry tomatoes. You can use regular tomatoes, but the sweetness of the small ones really balances the cheese.
Here is the recipe. Please leave a comment and let me know how you liked this recipe.
INGREDIENTS:
- 16 ounces of elbow macaroni or bow-tie, cooked according to the package directions.
- 4 tablespoons of olive oil
- 2 13-ounce cans of evaporated milk
- 1-1/2 cups of regular whole milk
- 2 teaspoons of salt (or more to taste)
- 2 cups of shredded cheddar cheese
- 1 cup of shredded or torn american cheese
- 1 cup of mixed cheese
- 6-8 tablespoons of melted butter
- 1-2 tablespoons of chopped onion
DIRECTIONS:
- Add the oil to the crockpot and toss in the macaroni.
- Stir in all of the remaining ingredients.
- Cover and cook on low for 2-3 hours. Don’t overcook or your cheese may get too hot and start to separate.