I often get questions about macaroni and cheese that I post on Facebook. Typically, I cook pasta as directed (just very slightly firm) and then add in some butter, milk, cream (if I have it) and cheese. I use any cheese I have at home. For a simple buttered noodle, it’s butter, maybe cream and parm. Other days, we may opt for cheddar or the ALDI version of Velveeta.
Here’s one of my popular recipes. Slow cooker macaroni and cheese!
Slower Cooker Macaroni & Cheese
– 16-oz. Bag of Pasta, cooked & drained
– 1 12-ounce can of evaporated milk.
– 1/2 a large block of Velveeta cheese. Cube the cheese so it’s easy to melt. (For the real deal, go with 5 cups of shredded cheddar)
– 3 TBSP butter
– 1 egg, beaten
– 1 1/2 cups milk
1. Prepare your pasta per instructions. I make sure to salt my water to give the pasta a little flavor.
2. Spray slow cooker with cooking spray. Dump pasta inside. Turn on low.
3. Add butter and cheese cubes. Stir to let it melt a minute.
4. Add evaporated milk, milk and egg.
5. Cook in slow cooker for 2 hours. Stir periodically before serving.
I’ve cooked mine on high for an hour and then had it on low after. It’s OK, but your cheese will brown just a little on the inside of your slow cooker.