Recently, my slow cooker has risen to to the top of my favorite appliances list. You prepare all the ingredients, throw them in the pot, set cooking time, and walk away. A few hours later, you have a warm delicious meal waiting for you!
I first saw that you could cook mac and cheese in the crockpot *WITHOUT* cooking the noodles first on Pinterest. I especially love recipes that don’t require a lot of other cooking steps prior to adding ingredients to the crockpot. This recipe is *perfect* for work potlucks, get-togethers with friends, or a regular dinner at home. I made it for our holiday party at the office and it was a breeze. Threw everything in the crockpot and plugged it in at my desk in the morning. Simply amazing!
Sadly, I can’t find a decent photo of this recipe even though I’ve made it many, many times.
Cooking oil spray
2 cups skim milk
1 (12 oz.) can evaporated milk
1 tsp garlic salt
1/4 tsp. pepper
2 cups pre-shredded sharp cheddar cheese
2 cups uncooked elbow macaroni
red pepper flakes (to taste)
dried parsley (to taste)
Spray inside of slow cooker with cooking oil spray (or spread olive oil). Combine the milk, evaporated milk, seasonings, cheese, and uncooked macaroni inside the slow cooker. Mix all the ingredients together and cook on low for 2-3 hours. If you are short on time, you could do an hour on high and 30 minutes to 1 hour on low.
Sprinkle with red pepper flakes and dried parsley before serving.
P.S. You can use whatever cheese on hand -my favorite combination is half cheddar half monterey jack.
Source: Adapted from Tip Garden