3 cups elbow macaroni, uncooked
3 Tbl. butter
8 oz. Velveeta cheese, cubed
1 ¼ cup sharp cheddar cheese, shredded
1 tsp. Dijon mustard
1 cup milk
½ cup heavy cream
1 tsp. salt
¼ tsp. pepper
Start by cooking the pasta in boiling, salted water for 5 minutes. Drain it well and add the macaroni to your crock pot.
Put everything else in and stir. Cook on high for about 3 hours, stiring your mac and cheese every 30 minutes.
This crock pot marcaroni and cheese dish is perfect for potlucks or big holiday meals.
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This is really cool.I like it, will feed your blog later.Have a good day.
velveta isn’t our favorite. any suggestions for other cheeses we can substitute?
jd
We were a poor Navy family growing up, and my mother bought 5-pound loaves of American cheese at the commissary. She used it no matter what cheese recipes called for, and we never knew the difference. You could also just use more cheddar, though maybe a medium or mild version.
I used 2 cans of condensed cheddar cheese soup and and left out the butter, velveta and heavy cream. I did add a splash more milk halfway through cooking so you should probably add a bit more at the beginning. I also added a dash of paprika and cumin. My family liked it. We dont buy the cheese food blocks (they are a bit expensive here) and use the cheddar soup a lot in recipes instead. Next time I will add add a bit of frozen broccoli or green beans to up the nutrition, you can hide anything in cheese sauce!