Crockpot Mac and Cheese
My Mom made the best macaroni and cheese in a crock which she put into the oven and baked. She precooked her elbow macaroni. The secret to her fabulous tasting mac and cheese was that she took the time to cube down some really good cheddar cheese.
This recipe has all the main ingredients and is also done in a crock but it's a crock pot not a crock for the oven.
I originally used the sharp cheddar cheese for this recipe but recommend that you use Colby Cheese in place of the Sharp Cheddar. The sharp tends to leave the cheese a bit gritty unless you cook it on high. The Colby gives you a creamier consistency. I remember my mother used to cut up a round of Colby that she bought from the Zucher brothers who came around with vegetables on their truck.
If you prefer you can spice this recipe up with some broccoli or other great vegetable ingredients to give it a healthier touch.
- 2 cups milk
- 1 can evaporated milk
- 1 lb. elbow macaroni
- 4 tablespoons margarine
- 3 cups colby jack cheese, grated
- Put all ingredients into the crock potcook on low temperature for 30 minutes before you stir the mixture.
- Cook on low temperature for 30 minutes before you stir the mixture.
- Cook for approximately 1 additional hour until the macaroni is soft enough to cut with a fork.
|Serving size: 1/2 cup|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 2 g||10%|
|Unsaturated fat 0 g|
|Carbohydrates 29 g||10%|
|Fiber 1 g||4%|
|Protein 8 g||16%|
|Cholesterol 15 mg||5%|
|Sodium 1061 mg||44%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|