NO VELVEETA Crock Pot Mac and Cheese
- 1 box elbow macaroni, cooked according to package directions (I cooked it in chicken stock for more flavor)
- 32 oz blocks of your favorite cheese (I used 16 oz of cheddar, and 16 of pepper jack), cut into cubes
- 16 oz cream cheese, cut into cubes
- 1 stick of cold butter, cut into cubes
- 2 cups whole milk
Layer half of the macaroni in the crock of your crock pot then layer with half of the cheese and half of the butter. Do a second layer of macaroni, cheese, and butter. Pour the milk over the top. Cover and cook on low for 2 hours, stir halfway through. Yummy, creamy, delicious, ooey, gooey, mac and cheese. YUMMMMMM!
Until next time, happy and healthy cooking!