Add in the macaroni and cook on high for an additional hour or until macaroni is tender. This is so I can make one batch after another without having to heat water for the next batch. Add butter, cheese, cream, milk, and seasonings to a slow cooker and cook on high for 20 to 30 minutes until the cheese has mostly melted. I use an 8 qt pot with a strainer insert. I prefer Kraft Mac and Cheese and some store brands that no longer contain artificial flavors, artificial dyes, or preservatives. Use any brand of boxed Mac and Cheese you want. If you add the shredded cheese when the sauce is too hot it will get stringy so take the pot off the burner first. It’s easy, use one box of Mac and Cheese making it according to the package, taking it off the stove/heat and mixing in 1/2 cup shredded cheese and 1/8 cup milk (2 tbs). The directions are simple enough that you should be able to understand how to do this for just one box of mac n cheese if you want. This is enough to fill my Crock-Pot slow cooker and since the slow cooker has a warm option it makes it easy to keep warm for a party. This is how I make four boxes for a party in two batches. I’ve used cheddar, fiesta mix (Mexican mix without spices), a mac n cheese mix one store had, and Velveeta (processed cheese) is really good too! This can be a great way to use left over cheese. Not only is this economical but adults and kids will both like this. With this recipe you can easily and quickly make up to four boxes and keep it warm in a slow cooker (crock pot).Īdding shredded cheese is the main improvement and extra ingredient but it’s also the process that keeps the pasta from being overcooked (we won’t prepare this according to package instructions). Many guests won’t realize you started with boxed Macaroni and Cheese. Before my husband had to go gluten free, we were very big on pasta and rice sides.For parties, cookouts, and picnics it’s hard to go wrong with pasta and cheese and many will even think this is homemade. I might have to try to Annie’s mac n cheese- to have on hand for those “uh oh” nights. Also, living in Texas, it’s too hot to have the oven on 8 months out of the year- the baking step doesn’t seem necessary to me- maybe I’m wrong though- how do you think it would it be without baking? We haven’t tried your baked recipe yet, but I looked it over and it looks yummy! Does it get all- crunchy or dry on the top? I think that’s my pet peeve with baked mac n cheese- I don’t like the top, and the bottom seems to get mushy sometimes too. □ I like- nay, LOVE garlic, but that was even too much for me! I be fair, my sister DID scrape off what garlic powder she could. I started with a recipe from but altered it a bit. Recently I fell in love with this simple, one dish version that cooks up nicely in the crockpot or slow cooker. Macaroni and cheese is usually very much enjoyed by regular, normal families. (See Stacy’s post – Food is Not Your God) It’s just a simple way of eating real food for regular, normal families. It is not designed for illnesses or times of crisis in the body. Over the years I have found a way to blend all I’ve learned into a realistic and delicious way of eating. I’m not all righteous about what I eat anymore. Granola bars, canned soups, crackers, cookies, chips, yogurt, any many other things contain one of those two ingredients.Īnd, just because it says “organic” does not mean it’s good for you. Organic companies still make junk snack foods that are expensive and unnecessary. When you eliminate corn syrup and soy oil, it becomes very difficult to buy ANYTHING prepackaged from your grocery store. Soybean, Cotton Seed, Crisco and Canola Oil (in fact, I only actually use a handful of oils).Preservatives and additives like MSG, colorings, etc….In this lifetime, I have concluded that people will never agree on what is best because that is the nature of people. However, my research and my own experience tells me there are a few things you should eliminate from your diet: Seriously! I’ve read “research” and so called “studies” that “prove” the exact opposite of each other! I read stacks and stacks of books, each one sounding so convincing, but each one just a little different. “Eat more whole bran. No, whole bran is bad for you, sprout it or sour it. No, white flour is actually better because it does not have the bran in it…that’s why most cultures have always sifted the bran out. No, that’s all wrong, you should never eat wheat again…” And so on the ideas go. One of the things I struggled with as I switched to mostly real food was how to decide who was right. Virtually any processed, packaged, let’s-preserve-as-a-mummy-forever-food can actually be made at home. It’s true! For those rare instances where you can’t make the real thing at home without all the preservatives, you can whip up a suitable substitute. My T-Tapp friend, Kayla, is sharing her Crock Pot Macaroni and Cheese today – cheese just makes life better.
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