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Crock Pot Mac n Cheese
This would go well with our 7-up biscuits.
Ingredients
16 oz elbow macaroni 1 T olive oil 1 can Cheddar Cheese Soup 1 can of evaporated milk 1 cup half and half 1 stick of butter 5 cups of shredded cheddar cheese (divided) Salt & pepper to taste
Bring a pot of water to a boil. Add macaroni and olive oil and boil ten minutes. Drain.
Pour noodles in crockpot and add in cheese soup, evaporated milk, half and half, butter, and 4 cups of the cheese.
Cook on lowest setting for about 45 minutes. Everything will be gooey. Mix well. Add salt and pepper to taste.
Let cook on lowest setting for a couple of hours. About 30 minutes before serving, sprinkle on the last cup of cheese.
As it cooks, if you think it’s getting dry, add some more half and half.