I’ve been trying to find more and more crockpot recipes this year. My intention was to try a new recipe each week but . . . that isn’t exactly happening. So my plan is to continue to research and try new crock pot recipes and to post when I do. This recipe can easily be meatless and organic.
Crockpot Macaroni and Cheese (serves 6)
2 cups of dry elbow macaroni
4 cups of liquid (I used evaporated milk, chicken broth, Campbells recipe starter and Campbells cream of celery–I use a combination of what I have available at the moment)
2 cups of cheese (I used colby and monteray blend)
Combine ingredients in a bowl and stir
Pour ingredients into crockpot
Cook on low for 4 hours.
My crockpot has 4, 6, 8, 10 hour options. I cooked the mac and cheese on the 8 hour setting for 4 hours and then unplugged the crockpot. I used the round crockpot but if I doubled the recipe I would use the bigger oval crockpot.
I sprinkled some bacon bits on top and it was tasty.
Next time I might add some celery, carrots, carmelized onions, ham, bacon, red pepper or some combination. The liquid can be any combination of evaporated milk, broth, 1 egg, cream soup, or sour cream.