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
- Cook macaroni noodles according to package directions. Drain. ( I usually slightly undercook them - until barely al dente).
- While noodles are cooking, combine soup, cheeses and milks in a crockpot. Stir to combine.
- Add cooked, drained noodles and stir well.
- Cover and cook on low for 3 hours.
- To Freeze:.
- Cool completely. Place in freezer bags in desired serving sizes. I usually do about 3 cups per bag. Enough for lunches, etc.
- Seal and freeze.
- To Serve:.
- 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)