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    Crock pot mac and cheese
SUBMITTED BY:  Lbel45
Category: Pasta and Sauces

   RECIPE RATING:

Read Reviews (7)
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INGREDIENTS
16 oz of elbow macaroni
2 cans of evap milk
3 cups of milk
6 cups of shredded cheese
4 eggs
chopped onion to taste
Tsp Salt
Tsp Pepper

DIRECTIONS
Combine and mix all but 1 cup cheese in crockpot. DO NOT cook noodles first...trust me they will be perfect.
I find using a blend of several cheeses such as cheddar, american, colby, monterey jack, etc. makes the best mac and cheese. I used Kraft American & Cheddar as well as Kraft four cheese blend.
Stir gently to combine mixture in crock pot and put remaining cheese on top. Let simmer in crock pot for 4 hours.


REVIEWS
  Reviewed by Lisa
The onions remained hard. They didn't cook which ruined it for me. Not much overall taste either even with all that cheese and milk.
  Reviewed by Palz
Pasta settled out and clumped on the bottom. Tasted rather like scrambled eggs with cheesy dry-ish pasta.
  Reviewed by Mrs.CB
This recipie works(only i halved the ingredients as it makes alot)! I added a tsp of mustard for extra flavour and used smoky cheese along with mature cheddar. You cant go wrong if you just chuck it in and turn it on!!
  Reviewed by Megconk79
I recommend cooking on low. It's more casserole-like if you don't stir it. I've added ham at times (sliced-to get rid of it after by boys were tired of sandwiches. Put the remaining cheese on top - but again, I use leftover cheese - slices, etc..
  Reviewed by kydd97
Very easy and the kids LOVE IT !
  Reviewed by Hendo
Don't waste your time or cheese on this recipe
  Reviewed by Marika
Hi, This sounds very yummy BUT where are the rest of the instructions? How long do you cook it for, high? low? When do you add the saved cheese?

 
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