Velveeta makes things creamy and smooth. This mac & cheese recipe is no exception. 1 pound of pasta will serve 4-6 as a main dish and 10-12 as a side dish.
Ingredients:
- 1 Pound macaroni
- 4 Tablespoons canola oil
- 2 Cans (12 oz.) evaporated milk
- 1-2 Cups of whole milk
- 1 16 ounce block of mild cheddar, shredded
- 1 10 ounce block of Velveeta cut in 1 inch cubes
- 4 Tablespoons melted butter
Directions:
Cook macaroni 1 minute less than al dente directions on the box and add to the slow cooker. Then add oil and melted butter and mix to cover pasta evenly.
Reserve 1/2 cup of the milk and add remaining ingredients and stir.
Cook on low for 2 hours in the crock pot stirring after one hour. If you want it a little creamier, heat the remaining milk in a microwave and stir it in the macaroni.
Variations:
- Our image shows macaroni topped with some cubed ham and toasted bread crumbs.
- For a bit of zing, add a couple tablespoons of Sriracha.
