This fabulous macaroni and cheese recipe is from The Freezer Cooking Manual from 30 Day Gourmet by Nanci Slagle. Low fat it's not, but our girls absolutely love it. The recipe makes enough for dinner one night with enough leftovers for several lunches and dinners or sides. It's a big hit at parties with children.
Crock Pot Mac 'n Cheese
16 oz dry macaroni (I prefer rotini, but you can use pretty much any shape you like)
10 oz can condensed cheddar cheese soup
8 oz sharp cheddar cheese, grated
8 oz extra-sharp cheddar cheese, grated
12 oz can evaporated milk
1 cup milk
Cook macaroni according to package directions. While macaroni is cooking, add soup, grated cheeses, evaporated milk, and milk to crock pot on low. Stir to combine. When macaroni is cooked, drain and add to crock pot. Stir to mix. Cook on low 3 hours.
See? I told you it was rich. But I also told you how easy it was! This can be frozen to be eaten later, but we've never gotten that far! You can also double or triple the recipe and freeze some. Also, I usually use a full 16 oz of extra-sharp cheddar instead of 8 sharp and 8 extra-sharp - more flavor!