Crockpot Mac and Cheese

 

Anyone who knows me knows that I absolutely love Mac and Cheese. The cheesier the better. This crock pot mac and cheese recipe made with Velveeta cheese and extra cheddar cheese to add more creaminess to this dish. Only thing about the concept of using the crock pot is to invest in crock pot liners for easier cleanup. 

Ingredients

16 oz elbow pasta cooked

4 Tablespoons olive oil

2 cups of milk

1 cup chicken broth

2 teaspoon Salt

4 cups of shredded cheddar cheese

2 cups Velveeta cheese cut into 1-inch squares

4 Tablespoons of butter melted

Instructions

After cooking macaroni, drain and add to slow cooker.

Add Olive Oil and Butter and toss to evenly coat the cooked macaroni.

Add remaining ingredients to slow cooker and stir.

Cook on low for 2 hours in the slow cooker. Stir after one hour.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-Analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Crockpot Cooking, Kilbride, Potpourri of Frugality, Homemade, Do it yourself