Crockpot Mac N Cheese

This is one of those meals that is probably bad for you...Too much Dairy, High in cholesterol, Binding, but tastes soooo gooooood!  So Scoop up the recipe anyway! 

Crockpot Mac and Cheese is a comforting dish that is prepared with substantial macaroni and more than a pound of three different kinds of cheese. It is one of the most indulgent and comforting of all comfort food side dishes due to its richness and satisfaction. This is without a doubt the simplest possible way to cook macaroni and cheese. And you won’t believe it, but the texture is amazingly creamy, there are no chunks of broken curdled sauce, and the flavor is just right.

So like I said...Scoop up this  recipe anyway!

INGREDIENTS:

 500 grams.  Dry macaroni pasta  

 1 to 2 Cups.Of hot water. 

 4 Tbsp.Of butter; cut it into small cubes. 

300 ml.  Evaporated milk 

 1/2 Cup.Of heavy cream. 

 1/4 Tsp.Of onion powder. 

 1/4 Tsp.Of garlic powder. 

 Salt and black pepper.

 300 grams Shredded sharp cheddar cheese

 Shredded American cheese; 

1 cup. Shredded Monterey Jack cheese; 

DIRECTIONS:

1st Step Spray a slow cooker that is between 5 and 6 quarts with non-stick cooking spray. In a large bowl, combine the macaroni pasta, butter, water, evaporated milk, heavy cream, onion powder, garlic powder, and salt to taste. Mix well. 

 2nd Step After stirring, make sure the pasta is level and completely submerged in the liquid. Cook the macaroni, covered, over low heat for about an hour and a half, or until it is tender about two-thirds of the way through. 

 3rd Step Remove the cover as fast as possible and add the three types of cheese: cheddar, American, and Monterey Jack. Give it a short stir, and then cover it up again. 

 4th Step Continue cooking, covered, for an additional 15 to 30 minutes, or until the pasta is soft and the cheese has melted. 

 5th Step Stir well and when necessary, thin with a few drops of boiling water. If you like pepper, you may season it to taste with it.

ENJOY!!!! Hate yourself Later...ENJOY!