Wednesday, December 25, 2013

Slow Cooker Crock Pot Macaroni and Cheese

Do you know why I LOVE this recipe? You do NOT have to boil the noodles first! I promise! It's delicious, easy, fast, and feeds a big crowd!!! I can not take credit for it though... Thanks goes to Corey at for the recipe that I altered just a bit, and doubled. Her original recipe can be found here: Best CrockPot Macaroni and Cheese Ever! Here is her recipe, with my alterations and the doubling. I hope you love it!

Ingredients (easily serves 16 - 20):
1 stick of butter (you'll want to melt in a microwave)
8 ounces Neufchátel Cheese cubed (you can find it by the cream cheese)
3 cups of milk (I used skim)
2 - 12 ounce cans of evaporated skim milk
1/2 cup sour cream
1 tsp salt
1 tsp pepper
1 tsp paprika
2 tsp no-salt seasoning (I use this great stuff from Costco)
2 boxes of elbow macaroni (13.25 oz each, or about 6 cups of dry noodles)
8 cups shredded cheddar cheese (I used a pre-blended mixture)

1. In your CrockPot, mix together melted butter, cubed Neufchátel Cheese, milk, evaporated milk, sour cream, salt, pepper, paprika, and no-salt seasoning.

2. Stir in the UNCOOKED noodles.

3. Top with shredded cheddar cheese, but do not mix it in yet.

4. Cover and cook on low for 3 - 4 hours, stirring halfway through to mix everything.

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