Crockpot macaroni and Cheese

[Guest guest]

I made this recipe tonight using rice macaroni. I added a goodly tsp of dried

mustard for a boost. Pretty good, very easy. Definitely not low fat.

Thanks.

 

Donni

-

punkinpie68

Sunday, October 26, 2003 12:57 PM

Crockpot Macaroni And Cheese

 

 

Crockpot Macaroni And Cheese

 

1 (16 oz.) pkg. macaroni, cooked & drained

1 tbsp. salad oil

1 (13 oz.) can evaporated milk

1 1/2 c. milk

1 tsp. salt

3 c. shredded sharp cheddar cheese

1/2 c. melted butter

 

Lightly grease crockpot. Toss macaroni and oil. Add all remaining

ingredients. Stir, cover and cook on low 3 to 4 hours, stirring

occasionally.

 

Lori

 

 

 

[Guest guest]

Yum, yum, yum, yum, yum, yum, & YUM! *lol*

This sounds so good. Only thing I would maybe add are

some minced onions and a pinch or two of ground mustard.

Thanks for sharing your recipe, Lori.

 

~ pt ~

 

One must learn to be silent just as one must learn to talk.

~ Victoria Wolff

~~~*~~~*~~~*~~~*~~~~~~~~>

, PunkinPie68@w... wrote:

> Crockpot Macaroni And Cheese

>

[Guest guest]

Hi all,

 

I am new to the group. I tend to be more of a reader than a contributor but

will try to work on that. I love using my crockpot.

 

This is one of my favorite crockpot recipes because it’s so easy and tasty:

 

 

 

Crockpot Mac and Cheese

 

2 cups elbow (not cooked)

2 cups shredded cheese (any)

2 cups cottage cheese

1 stick butter or margarine (can use Blue Bonnet Light-½ the fat kind)

2 cups boiling water

 

Throw the ingredients into the crock pot, then pour the boiling water over

top. Don't mix (until the last ½ hour then stir off the edges, especially

along the bottom ) This cooks for a total of 2 1/2 hrs on high.

 

Cheddar is good in this.

 

You can double this. Do not double the butter and cut back a couple of

tablespoons of water. I have used ricotta instead of cottage cheese and it’s

tasty but not as smooth. I have cooked it longer on low, also. I have also

used ½ the fat type Blue Bonnet margarine and fat free cottage cheese

successfully. (Fat free cheese would not work though because it would just

clump up.) Other types of pasta don’t seem to work as well, they get mushy.

 

 

 

Have a great day!

 

Patt

 

 

 

 

[Guest guest]

This looks really good. I added it into our files

section in the Main Dish - Casseroles folders.

Thank you for sharing a recipe and for all those

helpful hints for what works and what doesn't.

We love tried and true recipes here.

 

~ PT ~

 

, " Patt Akerlind " <Patt_Akerlind

wrote:

>

> Hi all,

>

> I am new to the group. I tend to be more of a reader than a contributor but

> will try to work on that. I love using my crockpot.

>

> This is one of my favorite crockpot recipes because it's so easy and tasty:

>

>

>

> Crockpot Mac and Cheese

>

> 2 cups elbow (not cooked)

> 2 cups shredded cheese (any)

> 2 cups cottage cheese

> 1 stick butter or margarine (can use Blue Bonnet Light-½ the fat kind)

> 2 cups boiling water

>

> Throw the ingredients into the crock pot, then pour the boiling water over

> top. Don't mix (until the last ½ hour then stir off the edges, especially

> along the bottom ) This cooks for a total of 2 1/2 hrs on high.

>

> Cheddar is good in this.

>

> You can double this. Do not double the butter and cut back a couple of

> tablespoons of water. I have used ricotta instead of cottage cheese and it's

> tasty but not as smooth. I have cooked it longer on low, also. I have also

> used ½ the fat type Blue Bonnet margarine and fat free cottage cheese

> successfully. (Fat free cheese would not work though because it would just

> clump up.) Other types of pasta don't seem to work as well, they get mushy.

>

>

>

> Have a great day!

>

> Patt

>

>

>

>