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    Crockpot Macaroni and Cheese Recipe
Category: Pasta and Sauces


Read Reviews (6)
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1 (16 oz.) pkg. macaroni
1 tablespoon vegetable oil
1 (13 oz.) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
4 cups shredded sharp Cheddar cheese
1/2 cup melted butter

Cook macaroni in boiling salted water, following package directions. Drain well. Grease bottom and sides of 3 1/2 to 5-quart crockpot. Toss hot macaroni in slow cooker with the vegetable oil then add all remaining ingredients.Stir gently to combine then cover and cook on LOW for 3 to 4 hours, stirring occasionally.

  Reviewed by BetterThanBetty
I love this recipe but I did make changes. I substituted the evaporated milk for 1 cup of sour cream and only put one cup of milk. I also cooked the noodles with one can of chicken broth. I added about 2 tbsp of musard with basil, pepper, garlic salt (instead of salt) and parsley turend out great and creamy!
  Reviewed by Missy Green
Made this for work and added about a tablespoon of honey mustard into it. It went over GREAT. Decided to make it at home fo rmy boys and added a can of beanless chili, and they LOVED it. Easy, good and filling, I predict that we will have this fiarly often.
  Reviewed by Rebecca
I tried the recipe with the mustard as well- and my family said that was the only part they didn't like about it. I thought the recipe was good, but I was a little disappointed that it didn't turn out as creamy as I thought it would.
  Reviewed by deb & rachel
This recipe is excellent is easy to adapt to what ever you want...the taste is phenomenal and with that little touch of mustard that another reviewer said it's awesome
  Reviewed by Suzanne Jackson
A very subtle flavour to this, I'd have preferred a bit more of a kick! I warmed it through the next day with some more cheese and mustard and much preferred it. Much liked by my little ones though!
  Reviewed by Jacqlene
Love it! Perfect texture and taste and so easy to make. Thank you, Regina.

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