Description
Just add all the ingredients into your slow cooker and in a few hours you have creamy and cheesy mac-n-cheese.
Ingredients
- 2 cups Uncooked Pasta, Macaroni
- 8 ounces, weight Cream Cheese, Cut Into Cubes
- 2 Tablespoons Butter
- 8 ounces, weight Velveeta Cheese Cut Into Cubes
- 1 teaspoon Dijon Mustard
- 1 cup Milk
- 1 can (12 Oz. Size) Evaporated Milk
- ½ cups Heavy Whipping Cream
- 1 can (14.5 Oz. Size) Diced Tomato And Green Chilli Mixture
- 2 cups Uncooked Pasta, Macaroni
- 8 ounces, weight Cream Cheese, Cut Into Cubes
- 2 Tablespoons Butter
- 8 ounces, weight Velveeta Cheese Cut Into Cubes
- 1 teaspoon Dijon Mustard
- 1 cup Milk
- 1 can (12 Oz. Size) Evaporated Milk
- ½ cups Heavy Whipping Cream
- 1 can (14.5 Oz. Size) Diced Tomato And Green Chilli Mixture
Preparation
Spray a 3.5 quart slow cooker with non-stick cooking spray and place the uncooked pasta at the bottom of the crock. Add all of the remaining ingredients into the pot except the tomatoes (so add cream cheese, butter, Velveeta, Dijon mustard, milk, evaporated milk and cream). Cook on low for 4 hours. Stir periodically. Once the mac-n-cheese is cooked, add the tomatoes, allow it to heat through and serve.
Recipe adapted from Red Gold Tomatoes website. This recipe is perfect for busy people and families who may find it difficult to find the time to make a home cooked meal.
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