This is my all-time favorite go-to recipe. It got me through my pregnancy. Feel free to change the cheeses to suit your taste - these are just my favorites!
Crockpot Mac & Cheese
In a crockpot (which I line with a Ziploc crockpot liner for super-easy cleanup), add:
3 1/2 cups milk (I use whole for a creamier sauce)
3 TBS butter
1/4 TSP garlic salt
1 small brick Velveeta cheese, cubed
1 brick Cracker Barrel Vermont Sharp White Cheddar, cubed
1 cup Sargento Italian cheese shredded blend
1 box elbows (or whatever your favorite shape is), cooked al dente (they'll cook more in the crock pot)
Mix all together and let cook on high for 2 1/2 hours, or until creamy. Stir occasionally to allow the cheese sauce to coat all the pasta. Makes great leftovers, too.
What's your favorite recipe? Share it here: The How To Mommy: Tasty Thursday
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