Crock Pot Macaroni and Cheese
5 cups cooked and strained according to package directions rotini pasta (or 1#/box “Barilla” twirly pasta)
2 cups shredded Monterey jack cheese
2 cans (12oz each) Evaporated milk
1-2 cups shredded sharp cheddar cheese
1 can (4oz) diced green chilies (mild, drained) (OPTIONAL)
2 medium tomatoes, seeded and chopped (OPTIONAL)
5 green onions, sliced (OPTIONAL)
Combine all ingredients in crock pot, except tomatoes and green onions. Mix well. Cover; cook on HIGH for 1-2 hours, stirring twice.
Stir in tomatoes and green onions; continue cooking until hot.
Makes 4-6 servings
Oh my, that macaroni looks absolutely divine. I will be trying this one in the near future for sure!! And I love the idea to add the tomatoes, chilis, and onion. Delish!!
ReplyDeleteBefore everything starts cooking in the crock pot you will probably be tempted just to eat it! It is so moist and yummy, and the added toppings just give it that much more flavor~
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