The Pioneer Woman Tasty Kitchen
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Crock Pot Mac and Cheese

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Level: Easy

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Description

Gooey, cheesy goodness—the best mac and cheese you’ll ever taste.

Ingredients

  • 16 ounces, weight Elbow Macaroni
  • 1 can (10.75 Oz. Size) Cheddar Cheese Soup
  • 10 ounces, weight Processed Cheese (Velveeta), Cubed
  • 8 ounces, weight Sharp Cheddar Cheese, Shredded
  • 1 stick Butter Or Margarine
  • 1 teaspoon Grated Nutmeg
  • 1 Tablespoon Black Pepper, Or To Taste
  • 1 teaspoon Salt, Or To Taste
  • ½ cups Half-and-Half Or Whole Milk, Or As Needed

Preparation

Cook elbow macaroni for 6-8 minutes, or just until al dente. While pasta is cooking, add soup and processed cheese to a crock pot. When pasta is done, drain and add to the crock pot. Melt cheddar cheese and butter or margerine in a small sauce pan and add to the crock pot. Stir all ingredients in the crock pot so that the cheese is evenly distributed.

Add seasonings and half-and-half, as needed, to keep the pasta moist and prevent the mac and cheese from becoming too “sticky.”

Cook mac and cheese on low for 2 hours. Do not overcook or the pasta will become mushy. Stir occasionally and add more half-and-half as needed. This is great as leftovers, too.

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