Crock-Pot Mac-N-Cheese

1 review, 5 star(s). 100% would make again

Ready in 4 hours

Submitted by Theresa Vance


16 oz Elbow Noodles
1 can cheddar cheese soup
1 can evaporated milk
1 2-lb block Vermont extra sharp cheese; shredded
2 Eggs
1 medium block Velveeta cheese; cubed
1 stick unsalted butter; cubed
1 Bread crumbs

Original recipe makes 8



Cook noodles as directed on the package and drain. Set aside. Spray crock pot with cooking spray. Combine in a seperate bowl 3/4 of the cubed shredded cheeses, soup, eggs, milk and cooked noodles. Mix well. Place in crock pot and top with remaining cheeses and bread crumbs. Cook on high for 3 hours. Do not stir or open the lid during cooking.

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Great for cook outs! [I posted this recipe.]
vanced1 6y ago

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