Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
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3 cups uncooked elbow macaroni (about 12 oz)
1/4 cup butter, cut into pieces
1 can (12 oz) evaporated milk
1 1/2 cups half-and-half
3 cups shredded mild Cheddar cheese (12 oz)
8 oz (half of 16-oz loaf) Velveeta, cut into cubes
Salt and pepper to taste
Optional: 1/2 cup cooked chopped bacon or ham
(see my tips below)
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DIRECTIONS:
1: Spray 3 1/2- to 4-quart slow cooker with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
2: Place macaroni in slow cooker and immediately add butter and stir until melted.
3: Add evaporated milk, half-and-half, all of the cubed cheese, 2 1/2 cups of the cheddar cheese and salt and pepper to taste. Stir to blend well.
4: Cover and cook on Low heat setting 2 to 3 hours, stirring once halfway through cooking time. During last 15 minutes of cooking, sprinkle with remaining 1/2 cup Cheddar cheese and optional bacon or ham.
Darlene’s Tips: You can use the Mexican Velveeta for a different flavor. You can also use any shape pasta and add any cooked meat you want.
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