My family has lots of Christmas traditions… and crock-pot mac and cheese has become one of them. It’s the perfect meal for us during the middle of the day on Christmas day.
It’s perfect because it takes just minutes to put together and it tastes great. I thought I’d share the recipe we’ve come up with after a little trial and error and a video of me making it.
Crock-Pot Mac & Cheese
What you need:
16oz. box of pasta
4 cups shredded cheese
2 cups Velveeta cut into 1-inch cubes
2 – 12oz. cans evaporated milk
2 cups milk
2 tsp salt
2 tsp ground mustard
1 tsp onion powder
1/2 tsp black pepper
4 tbsp butter
4 tbsp cooking oil (canola, olive, or vegetable)
Optional: Ham chunks or bacon (cooked and crumbled)
What you do:
Spray the inside of your crock-pot with cooking spray to prevent cooking. Boil the pasta for half of the recommended cooking time. Drain and add to the crock-pot. Stir in the butter and oil.
Whisk the milk and the spices together in a bowl and pour over the pasta. Stir in the cubed Velveeta, shredded cheese, and ham or cooked bacon (optional).
Cook covered on low for one hour. Stir and cook for another hour covered on low. Stir and enjoy!
You can have fun and experiment with different shredded cheeses. I like cheddar jack and cheddar… but some colby jack would be good too.
For Christmas I got a pretty great gift; a meat bundle from a highly regarded locker near my in-laws. In it, there was some ring bologna. Since I had never had it before I took to my Facebook page for suggestions on what do do with it.
The overwhelming response was to fry it up with onions, peppers, and potatoes. So that’s what I did. It didn’t seem like the kind of dish that needed much research looking up recipes… so I just “winged it”.
Check out the video below to see what I did… including the mistake I made (oops). I look forward to making this again. It was great!
Shout out to my oldest daughter for being my director, make-up artist, and videographer on this video.