Mac n' Cheese, why yes, please. Mac n' Cheese, the epitome of comfort food. Mac n' Cheese, the only dish my 22 year old son would eat at one point in his life. Mac n' Cheese, the side I still get at Luby's (next to my fried fish and buttered corn).
Two years ago about this time, I went searching online for a slow cooker mac n' cheese recipe for Thanksgiving potluck luncheon at my former employer. It worked out well, because it was easy to make and didn't require much fuss. I prepared it the night before and stored it in the fridge. I did not cook it in the crockpot till the day of. Two hours before serving time, I turned on the crockpot and went back to my desk.
This is great for large gatherings! A crowd pleaser! And yes it has Velveeta cheese and Campbell's soup. All you food snobs out there, judge me!
SLOW COOKER MACARONI & CHEESE
Courtesy of Cooks.com
Serves 10 to 12
1 package (16 ounce) elbow macaroni, cooked
1 pound (16 ounce) velveeta cheese, cut into cubes
1 can (10.75 ounce) Campbell's Cheddar Cheese soup
4 tablespoons (1/2 stick) unsalted butter, cut into cubes
1 1/2 teaspoons salt
2 cups whole milk
Salt and freshly ground black pepper, season to taste
<cooking the pasta>
Add the pasta to salted boiling water in a large pot.
Cook for about 6 to 8 minutes, edible but still firm.
Drain and set aside.
<making the dish>
Combine the cooked pasta, velveeta cheese, soup, butter, salt and milk in a slow cooker/crockpot.
Cook on low for 1 hour.
Season to taste with salt and pepper.
You can prepare this the day before serving and store it in the crockpot container and then place it in the fridge. Two hours before serving, return the crockpot container to the crockpot and turn to low.