When it comes to holidays like Thanksgiving and Christmas there’s two things I always make in mass quantities. Mac & Cheese and puppy chow. Its no secret that I love mac & cheese. Not just me but my whole family. So when these fall holidays roll around its all I crave!
My great grandmother makes an amazing baked mac & cheese that I love but its very time consuming. After years of trial and error I finally created the perfect crock pot mac & cheese. Not only is it incredibly creamy and cheesy, in can be made with the smallest of efforts.
Let me fill you in on some tips and tricks before we get started. When purchasing your cheese, its better to buy block cheese then shred it. If you don’t have time to shred then pre-shredded will work just fine. After the mac & cheese is cooked don’t keep the crock pot on warm or you will burn it. I’m personally a fan of slightly burnt edges on my mac & cheese so I purposely burn mine though. If you’re in a time crunch you can bump the cook time up to just over an hour if you cook on high and stir every 20 minutes or so.
While you’re cooking up this easy cheesy crock pot mac & cheese, be sure to go enter for a chance to win a trip to Napa Valley! Stella® Wine & Cheese is hosting The Perfect Pair Contest where they are giving away $5,000 trip to Napa Valley, CA. Head here for a chance to enter to win: http://www.stellacheese.com/Contest
- 8 oz Shredded Sharp Cheddar Cheese
- 8 oz Shredded Monterey Jack Cheese
- 4 oz Shredded Muenster Cheese
- 4 oz Shredded Parmesan Cheese
- 8 oz cubed Velveeta Cheese
- 1 stick of butter
- 3 eggs
- 1½ cups of milk
- 10 oz evaporated milk
- ¼ tsp Ground Mustard
- ¼ tsp Salt
- ¼ tsp Pepper
- 16 oz elbow pasta
