Crock Pot Macaroni and Cheese Recipe
~~Ingredients~~
1 (16 oz.) box elbow pasta or pasta of choice
8 tablespoons (1 stick) butter, cut into pieces
1/2 block Velveeta cheese , cut into cubes
1(8 oz.) Philadelphia Cream Cheese
1 cup Gruyère cheese, freshly grated
1 cup Sharp Cheddar cheese, freshly grated
1 cup Smoked Gouda cheese, freshly grated
1 cup Monterey Jack cheese, freshly grated
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1 teaspoon salt
1 can Carnation evaporated milk
1-1/2 cups heavy cream
1 teaspoon ground mustard
1 teaspoon black pepper
~~Instructions ~~
In a saucepan , boil the pasta for 5 minutes only! Then drain add your pasta to a crockpot.
In a medium saucepan, add the butter and the Velveeta cheese. Stir until the cheese melts.
Add the cheese/butter mixture to the crockpot and stir to combine. Then add the cream cheese , sour cream, cheddar soup, salt, milk, heavy cream, ground mustard and pepper and stir well. Then add your grated cheeses, stir to combine, and set your crockpot on the low setting and cook for two hours, stirring occasionally .
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