I know how some of you feel about Velveeta. But I must tell you, it has its place in my world. Not for everything by any means, but, there are things that simply can't be perfected without it. If you don't want to use Velveeta, this might be the recipe for you, unless you want to go with all shredded cheese and then the success is on your shoulders!
I know for many, the start of school is right around the corner. This means more slow cooker meals for many parents, grandparents and busy people in general. I have been craving mac and cheese. I will be honest, I looked at a few slow cooker recipes that didn't seem handy at all. By that, I mean, you had to boil the pasta first. Ewww! So boil the pasta and then cook it for 3 or 4 hours? No thanks. How convenient is that anyway?? Not at all in my opinion. When I see convenient, I want to throw it all in one pot and forget about it. Don't you?
So this is my own rendition of slow cooker mac and cheese and might I say, it is pretty awesome. You MUST like creamy, rich, cheesy goodness, or you won't be thrilled. As if someone doesn't love all that. Pfftt.
16 ounces of short cut pasta (I used rotini)
1- 13oz can, evaporated milk
1 3/4 cup milk (skim, 2%, or whatever you have on hand is fine)
1/4 cup sour cream
12 ounces Velveeta processed cheese, cubed
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp. yellow mustard
Set your crockpot on low. Spray the inside with nonstick cooking spray. Add in milks, salt, pepper, mustard, and whisk to combine. Add in pasta, and cheese and stir. Cover and let cook on low for 3.5 hours. Make sure not to hesitate to stir once or twice during cooking. Right before serving, stir in your sour cream. Don't skip it!! As this cools it will thicken. If you need to add a splash of milk to loosen it back up, go for it!
Your pasta will NOT be mushy, it will be thick, rich and creamy and oozing with cheesy goodness. Ok, PROCESSED cheesy goodness!
ENJOY!
No comments:
Post a Comment