slow cooker mac 'n cheese;
Classic comfort food, make this earlier in the rotation and use leftovers as a side dish to other meals! Creamy and cheesy, this crock pot mac and cheese is a classic that's sure to be appreciated as a new momma meal.
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Ingredients
- 2½ cups milk
- 1 12 oz can evaporated milk
- 1 tsp salt
- ½ tsp smoked paprika
- 1 pound small shell pasta or pasta of choice like elbows or rotini
- ¼ cup butter cubed
- 4 oz cream cheese (½ a 8oz brick)
- 8 oz sharp cheddar cheese shredded
- 4 oz Colby Jack cheese shredded
Instructions
assembly instructions;
- Label and add instructions to a gallon ziplock bag.
- In ice cube trays, freeze the milk and evaporated milk.
- To the bag add your cheddar and Colby Jack cheeses. Add spices: 1 tsp salt, ½ tsp smoked paprika.
- Cube the cream cheese and butter into roughly 1Tbsp chunks and add to the bag.
- Add the frozen milk and evaporated milk. Pour in the box of pasta on top and seal.
cooking instructions;
- Add all ingredients to the crock pot. Arrange so that cubes of liquid are on the bottom.
- Cover within and cook 2-3 hours on low, stirring occasionally (at least once after hour 1).
- Mac and cheese is done after pasta has absorbed all the liquid and is cooked.
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