Here’s a quick video showing how I made the second version using canned cheddar cheese soup.If you want to double this recipe there shouldn’t be an issue, I’d just use a large 10 quart pot. Let us know what you think below.īoth are good, just depends on your preference. Serve this as a side dish or main entree this week! You can even transfer it to a cast iron pan and transform it into pizza mac and cheese too. Cover and allow to melt also if you wanted extra cheesiness.You could sprinkle some shredded fresh cheese on top the last 30 minutes.Cover again and cook on low for 1-2 hours or until noodles are as tender as you’d like.Leftover diced ham is a great add in too. Drain water and add them into your slow cooker, stir so they’re nicely coated. On stovetop boil noodles until they’re al dente.Cook on high for 1 hour, stir halfway if able.Add cheese and evaporated milk into pot.
It is best if you first spray the inside of your pot with non stick spray.It’s explained in the printable recipe card below too. Here’s a quickie on how to make this first slow cooker macaroni version. You can jump to recipe below and print it to keep it handy. You may have found “us” on that popular social network and looking for all the instructions. You can also add a bit of shredded Monterey jack and sharp cheddar cheese on the top for the last 30 minutes to melt if you want it extra ooey gooey. It goes with my kitchen so I can just leave it out on the countertop all the time. Let me give you a peek of my pretty thang I bought recently.