Crock Pot Mac & Cheese - OAMC |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
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This is my kids favorite homemade version of mac and cheese. It does contain canned soup. If you're not a fan - don't try it! This freezes and reheats really well. I usually double this on a cooking day and it fills my 6 quart crock pot to the brim. Ingredients:
1 lb macaroni noodles |
10 ounces condensed cheddar cheese soup |
8 ounces sharp cheddar cheese, shredded |
8 ounces extra-sharp cheddar cheese, shredded |
12 ounces evaporated milk |
1 cup milk |
Directions:
1. Cook macaroni noodles according to package directions. Drain. ( I usually slightly undercook them - until barely al dente).
2. While noodles are cooking, combine soup, cheeses and milks in a crockpot. Stir to combine.
3. Add cooked, drained noodles and stir well.
4. Cover and cook on low for 3 hours.
5. To Freeze:.
6. Cool completely. Place in freezer bags in desired serving sizes. I usually do about 3 cups per bag. Enough for lunches, etc.
7. Seal and freeze.
8. To Serve:.
9. Thaw in fridge. Reheat in microwave or place in baking dish that has been coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until hot.
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