src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPaoGlsLhDHMKNO4JkgHv5FAHed3_fU0tGCvdflWwXYdBG0hVcap3-W54cqqWHQSW8pKLbr8xybHqPWc2w6xfdmeLeBU4hETZfvfkRsTiZwna07Nn4ZlKtaoEyulj72RySWOi2Lr61yk/s1600/yfjh.jpg" width="50">I found this recipe online, and was hesitant to try it. I don't always like cooking crock pot recipes that contain pasta, because the few times I have tried, the pasta came out gummy. Gummy pasta, for me, is inedible. Gross. But I finally decided to give it a try, and I sure am glad that I did. Very easy, tasty, and the kids love it - which is always a plus for me. I think you will enjoy this one
Ingredients
16 ounces macaroni
16 ounces Monterey Jack cheese, cubed
16 ounces Colby cheese, cubed
16 ounces Velveeta (cubed)
1 stick of butter, cut into slices
16 ounces milk
salt & pepper, to taste
Directions
Spray crockpot lightly with cooking spray. Layer 1/3 of the macaroni in bottom. Layer half of cheese, butter, salt & pepper. Repeat, ending with last 1/3 of macaroni on top. Pour milk over mixture.
Cook on low for about 4 hours and stir about mid-way.
Ingredients
16 ounces macaroni
16 ounces Monterey Jack cheese, cubed
16 ounces Colby cheese, cubed
16 ounces Velveeta (cubed)
1 stick of butter, cut into slices
16 ounces milk
salt & pepper, to taste
Directions
Spray crockpot lightly with cooking spray. Layer 1/3 of the macaroni in bottom. Layer half of cheese, butter, salt & pepper. Repeat, ending with last 1/3 of macaroni on top. Pour milk over mixture.
Cook on low for about 4 hours and stir about mid-way.
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