I like to make macaroni and cheese, but I'm not always a fan of making the white sauce to melt the cheese in. I tweaked a recipe for slow
cooker mac & cheese to fit how I like mac & cheese to taste.
Macaroni & Cheese (slow cooker style)
Ingredients:
8 oz rotini pasta, cooked very al dente
12 oz evaporated milk
1 cup buttermilk
2 Tbsp butter
1/4 tsp freshly grated nutmeg (a couple swipes over the microplane)
1/2 pound velveeta process cheese, cut into small chunks
1 cup shredded sharp cheddar cheese
1 cup shredded 4-cheese Mexican blend
Directions:
Cook pasta about 4 minutes shy of done. Spray slow cooker with no-stick spray.
Mix milks and butter together in a microwave safe container. Cook on HIGH for 2-3 minutes (to warm milk up). Mix warmed up milk with remaining ingredients, pour over pasta and stir.
Cover and cook on LOW for 3 - 4 hours.
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