- January 20, 2014
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I love my crock pot. It’s like making dinner without even having to cook. Okay, I realize that I have to do some work, but it’s minimal, and I like it. It is perfect for those nights when we have a million things to do, and not enough time to do them. School functions, homework, sports, piano, it all takes time away from me in the kitchen. One of my family’s favorite dishes in the crock pot would be macaroni and cheese. It’s to be expected, my kids are still young. They love carbs and cheese.
It is so easy to make this, any one can do it.
Start with 8 ounces of macaroni cooked to just under al dente (it’s about half of a box)
8 ounces (one bag) of shredded Monterey Jack cheese
8 ounces shredded cheddar cheese
8 ounces of Velveeta
1/2 cup grated Parmesan
4 tablespoons butter
8 ounces milk
1 teaspoon powdered mustard
1 teaspoon garlic powder
Salt and pepper
Put everything in your bowl of your crock pot and mix. Turn that sucker on to low and wait. It takes my crock pot about four hours on low before this is done, but I do realize that everyone’s crock pot might be different. You should probably start to check if it’s ready at the 3 hour mark. If it does finish early, the warm setting will keep it yummy until you are are ready to eat.
The edges of the crockpot often get crispy and brown, which is my favorite part. If you don’t like that, just stir your macaroni more often while it is cooking.
If this bowl of cheesy carb goodness isn’t quite healthy enough for you, there are lots of ways to jazz it up. I often add chopped broccoli the last half hour before cooking. You could also add chopped cooked chicken breasts along with The broccoli to make it more of a well-rounded meal.