Ingredients
16 ounces elbow macaroni
1/2 cup butter, cubed
12 ounces evaporated milk
3 cups whole milk
12 ounces Velveeta Cheese, cubed
4 cups sharp cheddar cheese, shredded, divided
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper to taste
Green onions, chopped, to taste (optional)
Instructions
Grease crock pot with butter or nonstick spray. In a large pot of salted boiling water, cook macaroni to just short of al dente (about 2 minutes less than the recommended cook time on the box). Drain macaroni, then transfer to slow cooker. Mix macaroni with butter to prevent macaroni from clumping together while cooking. Add evaporated milk, whole milk, Velveeta cheese, 3 cups sharp cheddar cheese, onion powder, garlic powder, and salt and pepper. Mix well. Cover. Cook on low for an hour and a half. Then add in remaining 1 cup shredded cheddar cheese and stir. Cover and cook for an additional half hour. Stir well before serving. Garnish with green onions if desired.
—Provided by Sandi Allen
Crock Pot Mac and Cheese
Click HERE to download a printable version.
Provided by Sandi Allen