Step into a Blissful, Slow-Cooked, Cheesy Heaven!
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I am so in love with this mac and cheese recipe! The only change I made was that I used whole grain pasta. I just prefer the flavor, but you can definitely use your favorite. And don’t be afraid to make a double batch! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days!
This macaroni and cheese recipe has been a great success over at The Brown Eyed Baker. It has received so many wonderful comments from readers – let’s take a look at what some of them have had to say about it:
MMMMmmmmm Macaroni and Cheese is like the BEST{EST} comfort food ever created by mankind!!!!!! This looks amazinglllly ooey – gooey and cheesy!!!!!!!!!!!! I would also go for thirds, maybe even fourths!!!!!! <3 <3 <3 Loved it!!!!!!!!
Ok wow this looks like heaven… you’ve definitely inspired me to re-create the classic mac + cheese recipe. thanks for the inspiring ideas and great post.
Ingredients
12 ounces uncooked Barilla elbow macaroni
4 tablespoons Land O’ Lakes butter, cut into cubes
1 can (12 ounces) evaporated milk
1½ cups half & half
3 cups (12 ounces) shredded sharp cheddar cheese
8 ounces Velveeta cheese, cut into cubes
¼ teaspoon salt
¼ teaspoon pepper
Instructions:
Spray crock pot with cooking spray. Cook the pasta al dente, according to package directions; drain. Place the macaroni in the crock pot, immediately add the butter and stir until melted.
Add the evaporated milk, half & half, 2½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to combine well.
Cover and cook on the low setting for 2-3 hours. During the last 15 minutes of cooking, sprinkle with the remaining cheddar. Once done, turn the crock pot setting to warm until ready to serve.
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Quick Tip: You can also sprinkle this with paprika for a different color and flavor.
Thanks to The Brown Eyed Baker for this hands free take on a classic hometown hearty dish.
One Comment
??? number of servings?