Crock Pot Macaroni and Cheese
Ingredients
- 2 1/2 cups elbow macaroni uncooked
- 12 oz evaporated milk
- 2 cups water
- 1 1/2 cups milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 bar of cream cheese
- 2 cups sharp or extra sharp cheddar cheese shredded
- 1 cup gruyere extra cheese for top or sharp or cheddar is fine
Instructions
Freezer instructions:
- I did not add the water into the bag prior to freezing it. I put add two cups of water on the bag prior to filling it. I did this because I didn't want to freeze water.
- Combine all the ingredients except the water and the gruyere in a small bag to freeze with the crockpot mac in a freezer size gallon bag without the water.
- Ready to use it thaw it in the refrigerator overnight
- Place it in the crockpot for 3 hours on Low
Make it now instructions
- Spray down the crockpot
- Place the crockpot on low
- It will take around three hours on low until noodles are tender. I like mine to be a little bit cooked like in the images.
- Then I sprinkle additional cheese and let it melt.