Crock-Pot Mac n' Cheese
Source of Recipe
Lori
Recipe Introduction
I make a big batch and freeze the leftovers, which
are great when defrosted and reheated.
The recipe can be found at
www.30daygourmet.com/Printer_Recipes/Recipe_Winners/2002_05_Recipe_Printer.htm
The only thing I would add to this recipe is some garlic powder and some ground cloves (my husband's secret mac n' cheese ingredient).
The recipe lists ingredient quantities for a 10 servings to 60 servings. I highly recommend this web site for good freezer recipes, as well as great advice. Check out the site's archived recipes from the chat board, too. Lots
of good stuff here!
List of Ingredients
- 16 oz. Macaroni; dry
- 10 oz. Condensed Cheddar Cheese soup
- 8 oz. Sharp Cheddar cheese, grated
- 8 oz. Extra-Sharp Cheddar cheese, grated
- 12 oz. Evaporated milk
- 1 Cup Milk
Instructions
- Cook macaroni according to package directions. While macaroni is cooking, add soup, grated cheeses, evaporated milk, and milk to crock-pot, on low. Stir to combine. When macaroni is cooked, drain and add to crock-pot. Stir to mix. Cook on low 3 hours. Cool.
- Freezing and Cooking Directions:
To Freeze: Put into freezer bags or rigid containers, dividing it into appropriate serving sizes for your family. Seal, label and freeze.
To Serve: Thaw. Spray a baking dish with cooking spray, and put thawed macaroni in it. Bake at 350 degrees for 25-30 minutes, or until heated through.
- Variations:
Mexican Mac ‘n Cheese: Substitute Fiesta Nacho Cheese condensed soup for the cheddar cheese soup, and Pepper Jack cheese for the Extra-Sharp Cheddar cheese. You can also add a can of drained, chopped green chilies, if desired.
Broccoli Mac ‘n Cheese: Substitute Broccoli Cheese condensed soup for the Cheddar Cheese soup.
Main Dish: I have added a cup of cooked, chopped chicken to make this a main dish for my family.
Final Comments
Serves 10
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