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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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This is a modified version of a recipe I found a few years back in a magazine (don't recall which). My children love this and ask for it often and it is so easy to do that my young teen-ager can throw it together alone. Ingredients:
1 lb macaroni noodles |
1/2 cup butter |
1 (5 ounce) can evaporated milk |
1 (10 1/2 ounce) can condensed cheddar cheese soup |
1 cup milk |
4 cups cheddar cheese (seperated) |
Directions:
1. Cook macaroni noodles (or other favorite style) in boiling, salted water until barely aldente; do not overcook as you still have many hours of cooking time; Note: salting your pasta water is the only time you can actually season the pasta itself; it really does make a difference in flavor.
2. Place 1/2 cup butter into bottom of crockpot.
3. After draining the pasta well, toss it into crockpot and mix with the butter; the heat of the fresh pasta will melt the butter.
4. In a seperate bowl, blend together the evaporated milk, cheddar soup, and cup of milk; blend into pasta.
5. Toss in 3 cups of shredded cheddar cheese, holding the last cup to side as topping ( I often mix cheddar and colby for a different flavor and sometimes parmesian if I have extra on hand).
6. Cook in crockpot on high for 4 hours or low for 6 hours.
7. Add last cup of cheese on top last 30 minutes or so to allow to melt.
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