Crockpot Macaroni and 4 Cheeses



Note: this makes something like homemade macaroni. If you don't like the texture of baked macaroni, this is not for you.

Serves 4 to 6 (side dish sized servings)

Macaroni and 4 Cheeses

3 cups cooked elbow macaroni
1 T margarine, melted
2 cups evap. milk
3/4 cup shredded cheddar cheese
3/4 cup shredded monterey jack* or colby jack cheese
3/4 cup shrdedded Gruyere or swiss* cheese
3/4 cup pasteurized process cheese spread (velveeta), cubed
1/4 cup onion, finely chopped*
1/4 cup green pepper, finely chopped*
1 teas seasoned salt (I used regular salt)
1/4 teas pepper

Combine macaroni and margarine in a lightly greased (be generous--it sticks!!) slow cooker. Add remaining ingredients. Mix well. Cover and cook on high setting for 2 to 3 hours, stirring once or twice.

*I used these.

Notes: If you do not cook the onion and green pepper before you put them in the crockpot, they will still be slightly crunchy when you serve the macaroni. Also, I used butter not margarine. If you have a "hot" slow cooker, keep a good eye on it. I used all block cheeses and shredded myself. I assume the pre-shredded would be okay too. I doubled this for a meal thinking we needed more but one recipe worth would have been more than enough for two meals for my dh and I and our two toddlers.


Mmm I love mac & cheese......and my crock pot. I can't wait to try it. THanks