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| HEATHER'S HOMEMADE CROCK-POT MAC AND CHEESE | |
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You can adjust the ratios of cheese if you prefer one over the other. You can also add any other cheeses, Monterey Jack works very well with both of the cheeses. I prefer Land 'o Lakes American and Cabot Seriously Sharp Cheddar. 1 (1 lb.) box elbow macaroni pasta 1/2-1 sleeve of crackers, crushed (optional) CHEESE SAUCE: 1/2 cup (1 stick) butter 1/2 cup all-purpose flour 1/2 tsp. salt 1/2 tsp. pepper 1/4-1/2 tsp. yellow mustard 4 cups milk 1 lb. seriously sharp cheddar cheese, shredded 1/2 lb. sliced American cheese Cook elbow pasta as directed on the box. Drain and add to Crock-Pot. Melt butter in saucepan over low heat. Stir in flour, salt, pepper and mustard. Cook over low heat stirring constantly, until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boil stirring constantly. Boil and stir for 1 minute. Remove from heat and add cheese. I usually start with the cheddar and add in the American after a few slices at a time. Pour cheese sauce over elbows and mix until all noodles are covered. Add crushed crackers to the top, if desired. Cook in Crock-Pot on LOW for 4 hours. Submitted by: Heather C. | |
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