As I was searching for Mac and Cheese recipes, I kept finding variations of this one. It seems that everyone has a version of it, and they're all very similar. So, here's mine. It only cooks for four hours, as opposed to the all-day recipes I usually like to do with a crock pot. With this recipe, I found that the advantage wasn't that I could make it in the morning for that night's dinner. The advantage was simply that it was in a crock pot and that I didn't have to turn on the oven! It was definitely better to have a nice cool apartment when my guests showed up!
1 pound rotini pasta, cooked and drained
2 tbsp. oil
1 stick butter, melted
1 (12 oz) can evaporated milk
1 1/2 c. whole milk
2 eggs
2 c. shredded cheddar cheese
1 cup Velveeta cheese, cubed
Kosher salt
freshly cracked black pepper
Mix all together and top with a small amount of cheese. Cook 4 hours on low or 2 hours on high in your crock pot. How simple is that??
Tip:
To save time, boil the macaroni in advance. Just drain them well and then pour them out onto a large baking tray so that they form a single layer. When they're cool and somewhat dry, you can put them into a large ziploc bag and then keep them in the fridge until it's time to assemble everything in the crock pot. By the way, It's probably not a bad idea to spray the inside of your crock pot with cooking spray before you add your mac and cheese. I'm just sayin'!
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