Pour in the evaporated milk, milk and then the rest of the ingredients. Place the lid onto the crock pot and turn it on low. Let it go for an hour, stir and then it cook for another hour. In just those two hours, you’ll have one of the best sides – or main dishes – your family has ever had.
If you’ve never made this before, please do a dry run before the holiday! Everyone’s slow cooker acts differently, so it’s important to try this out first. Happy Thanksgiving and Merry Christmas! Frequently Asked Questions Please read through the FAQ below as well for best results. There have been quite a few questions on this recipe, please check here before asking in the comments as it may already have been answered. Can I double this recipe and does it change the cooking time? PLEASE READ the notes in the printed recipe. The recipe says to use uncooked noodles, however, it also says to rinse the pasta? Yes, this recipe can be doubled provided you have a large enough slow cooker. I don’t eat yellow cheese, what is a good white substitute? Yes, rinse the uncooked pasta simply to remove any dust and foreign particles from the manufacturing plant. Sharp cheddars will give this dish the best flavor, try Vermont white sharp cheddar! Can I make this ahead and reheat it? Monterey Jack works well, as does White American and White Cheddar. We don’t recommend reheating macaroni and cheese as it never tastes quite the same and there’s a possibility that the macaroni will become mushy. However, if this is a deal breaker, you can reheat it – simply add some milk to loosen the thickened sauce while reheating. We recommend making it and having it ready right before you leave. Turn off the slow cooker but leave the lid on. When you arrive stir it and loosen with milk if needed. A serving size is 2 ounces of dry pasta which expands to approximately 1.5 cups with sauce when cooked. Prepackaged shredded cheese contains an anti-caking agent that can cause your final product to taste gritty.
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