Slow Cooker Mac and Cheese

Now this is a recipe worth waiting for.  We have gained 5 lbs each because I have tested this far to many times!  But I am proud to say, my loathe of the slow cooker phenomenon has slowly turned into a "like" relationship!

For so long a fought the slow cooker trend.  Everything I had, that was cooked in it was like mush, over cooked, or "falling apart" which isn't my favorite way to eat meat.  I used mine to keep chili and meatballs warm on football Sundays!  That was the extent of our relationship.  I slowly in the last year of worked through some of my issues with the slow cooker and maybe have actually enjoyed a few things made in it.  I still don't get the recipes that made you brown or sear meat or do other things first and then put them in the Crock Pot so I steer away from that kind of nonsense.  I mean if you are making things easy, why dirty 3 pots and pans and go through 5 steps before even getting it into the pot?  Yea, not for me. Some people make this with already cooked macaroni.....WHAT?  I don't want mush!

So here is my recipe, I hope you enjoy it.  As long as you mix the liquids first, you can do it all INSIDE "Crocky" and then anticipate the goodness that is to come!

3 cups milk
15 oz can of cheddar cheese soup/sauce
1/4 tsp yellow mustard
1/4 tsp salt
pepper to taste
3 cups UNCOOKED macaroni
8 oz. shredded mild cheddar cheese
1/2 cup butter, chunked up for the top

Whisk the first 5 ingredients together inside your slow cooker.  Add in macaroni and cheese and stir  to combine.  Chunk up your butter and lay it all over the top.  Stir again.  Now set your slow cooker on low for 2.5 hours.  Make sure to stir once or twice during the cooking process just to make sure all ingredients are dancin' and romancin'.   It will be perfect!  I promise!

ENJOY!  We sure have a couple or 4 times!  HEY, don't judge.  It had to be perfect!

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