There is something inadvertently sexy about a crockpot made meal. Perhaps it’s the slow cooking, maybe it’s how it just makes meats fall apart with the poke of a fork, or even maybe… it’s how easy it makes life. Like this recipe, which I made this recipe for the company Christmas party. It was such a big hit that there weren’t any seconds for anyone. And it took little to no effort. Don’t tell them that, they might make me cook all the time.
Next time I better make double the amount, though. I put it down on the table, turned around, and it was almost gone. Crazy delicious, but I think I also want to experiment with some various other ingredients, like bacon, veggies, or even different cheeses. Let’s get crazy!
Crockpot Mac N Cheese
2 cups of cooked shell pasta
4 tablespoons of butter
2 1/2 cups of grated Pepper Jack cheese
1 cup of sour cream
1 can of condensed cheddar cheese soup
1/2 teaspoon of salt
1 cup of milk
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
In a medium sauce pan, mix butter and cheese. Stir until melted.
In the slow cooker (a.k.a. crockpot), mix the cheese mixture, eggs, soup, sour cream, salt, milk, pepper, and garlic powder. Add the pasta and stir again.
Cook on low for 3 hours, stirring occasionally.