I can hardly believe that Halloween is over and Thanksgiving is right around the corner. This year I'm trying to be a bit more adventurous in the cooking department. We had two small gatherings this fall (thanks COVID) so I thought I'd try a new go-to...mac and cheese.

There are so many variations this one seemed the easiest to me (not necessarily the healthiest).

CROCKPOT MAC & CHEESE

Ingredients:

16 oz Elbow Macaroni
1/2 Butter, Cubed
12 oz Evaporated Milk (1 can)
3C Whole Milk
12 oz Velveeta Cheese, Cubed
*4C Sharp Cheddar, shredded
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
Salt/Pepper to taste
Green Onions Chopped - Optional

*Use a block of cheese and shred yourself - SO much better

Directions:

1. Grease crockpot with butter or non-stick spray - I used a crockpot liner - "HELLO EASY CLEANUP"

2. Add evaporated milk, whole milk, velveeta cheese, sharp cheddar cheese, butter, onion powder, garlic power and salt and pepper - mix well.

3. Add macaroni - mix well. Cover

4. Cook on low 2-2 1/2 hours, stir. Cook additional until macaroni is cooked through

5. Garnish with green onion if desired.

**I made this twice in one weekend. First time I followed the recipe to a T, which was to cook the macaroni on the stove until al dente, drain and add to crockpot. I felt that the noodles were over-cooked by the time we ate. However, the second time I made it, since I wasn't sure what time we were eating, I didn't pre-cook the noodles. 

The original recipe can be found: realhousemoms.com