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Under 2 weeks until Christmas and I have so much I need to get done, but one thing I don’t need to worry about is what dish I’ll be bringing to my families Christmas dinner. I hate showing up to family gathering without bringing something, even if it’s just some cookies, but for Christmas dinner I like to bring a side dish. My family loves my mac and cheese, but baked mac and cheese doesn’t travel well. It just doesn’t taste the same reheated, so I haven’t been bringing it to family gathering. (Insert disappointed family members here). I needed a solution and that was my slow cooker. My slow cooker is one of my most loved appliances because I can toss everything in and forget about it, like Macaroni and Cheese made with Kraft Natural Shredded Cheese.
You can cook pretty much everything in a slow cooker and they even make travel ones now, which are a life saver when you’re going to a family gathering, party, or pot luck. My family isn’t too far so I time the Mac and Cheese to be done around the time we’re leaving, put it in the warmer carrying bag it came with, and then when we arrive I plug it back in and put it on warm to keep the Mac and cheese hot. Slow cooker Mac and Cheese is so simple to make and I can pick up all my ingredients at Walmart (and even a new travel slow cooker if needed) like Kraft Natural Shredded Cheese. Kraft Natural Shredded Cheese is always my go to cheese and we have a variety of blends in my fridge at all times from mild cheddar, to the mexican blend, mozzarella, and a few others. Cheese goes on pretty much anything in our home and Kraft has always been my got to brand for it’s quality and freshness.
For slow cooker Mac and Cheese you just need to boil the noodles for a few minutes (don’t cook them all the way), drain, and then toss everything into the slow cooker, stir, and cook for 3 hours. So simple and so delicious. It’s definitely a crowd pleaser and when I make this for family gatherings I just double the batch and make it in my bigger slow cooker.
- Cooking spray
- 8 ounces cooked elbow macaroni
- 12-ounce can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup (1/2 stick) of butter melted
- 1/2 teaspoon pepper
- Shredded cheddar cheese, 5 cups
- Boil salted water and cook Macaroni for half the cooking time. Drain.
- Spray a 4-quart slow cooker with cooking spray.
- Mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.
- Sprinkle the reserved cheese over the top of the mixture.
- Cover and cook on low heat for 3 hours and 15 minutes.
- Turn off the slow cooker, stir the mixture and serve hot.
What’s your favorite thing to bring to family gatherings?