26 Mar, 2010
Crock-pot Mac n’ Cheese
Posted by: Terra In: Crock Pot|Dinner - other|Freezer Meal|Pasta|Side Dish|Snacks
*This was DELICIOUS and both boys ate it up quickly! Only reminder to myself: Spray the crockpot stone. I lost half the mac & cheese because it was glued to the side of the pot! 
Once again, another recipe from The Freezer Cooking Manual from 30 Day Gourmet. According to this recipe, this makes 10 servings.
16oz. dry macaroni
10oz. condensed cheddar cheese soup
8oz. sharp cheddar cheese, grated
8ox. extra sharp cheddar cheese, grated
12oz. evaporated milk
1C milk
DIRECTIONS: Cook macaroni according to pkg. directions. While macaroni is cooking, add soup, grated cheeses, evaporated milk, and milk to crock-pot and set to low. Stir to combine. When macaroni is cooked, drain and add to crock-pot. Stir to mix. Cook on low for 3 hours. Cool.
FREEZING DIRECTIONS: Put into freezer bags or rigid containers, dividing it into appropriate serving sizes for your family. Seal, label and freeze.
SERVING DIRECTIONS: Thaw. Spray a baking dish with cooking spray and put thawed macaroni in it. Bake at 350 for 25-30 minutes or until heated through.
VARIATIONS:
- Mexican Mac n’ Cheese: Substitute Fiesta Nacho Cheese soup for cheddar cheese soup, and Pepper Jack cheese for the Extra-sharp cheddar cheese. You can also add a can of drained, chopped green chilies.
- 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 family.
