Crock Pot Mac & Cheese - Oamc

• 1 lb macaroni noodles
• 10 ounces condensed cheddar cheese soup
• 8 ounces sharp cheddar cheese, shredded
• 8 ounces extra-sharp cheddar cheese, shredded
• 12 ounces evaporated milk
• 1 cup milk

1. Cook macaroni noodles according to package directions. Drain. ( I usually slightly undercook them - until barely al dente).
2. While noodles are cooking, combine soup, cheeses and milks in a crockpot. Stir to combine.
3. Add cooked, drained noodles and stir well.
4. Cover and cook on low for 3 hours.
5. To Freeze:.
6. Cool completely. Place in freezer bags in desired serving sizes. I usually do about 3 cups per bag. Enough for lunches, etc.
7. Seal and freeze.
8. To Serve:.
9. Thaw in fridge. Reheat in microwave or place in baking dish that has been coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until hot.

macaroni noodles, cheddar cheese soup, cheddar cheese, cheddar cheese, milk, milk

Taken from www.food.com/recipe/crock-pot-mac-cheese-oamc-247913 (may not work)