“Shuffle off to Buffalo” while this mac 'n cheese cooks to perfection.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
2 (12-ounce) cans evaporated milk
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1 tablespoon dry mustard
2 cups shredded sharp Cheddar cheese
10 ounces Land O Lakes® Deli American cubed
2 1/2 cups hot water
1 (16-ounce) package (4 cups) uncooked dried macaroni
2 to 4 tablespoons hot sauce
1 (5-ounce) container blue cheese crumbles
Line sides of 4-quart slow cooker with folded heavy-duty nonstick aluminum foil; set aside.
Combine evaporated milk, soup and mustard in bowl. Microwave 2 minutes; stir. Add cheeses; microwave 1-2 minutes or until melted. Stir in hot water and macaroni.
Pour mixture into prepared slow cooker. Cook on High heat setting 1 1/2-2 hours or until macaroni is softened.
Stir in desired amount of hot sauce and 3/4 cup blue cheese crumbles. Garnish individual servings with remaining blue cheese crumbles.
To line slow cooker, stack two pieces of heavy-duty nonstick aluminum foil. Fold lengthwise into thirds. Line inside of slow cooker, pressing foil to fit sides.
Explore reviews fromour online community
Macaroni and cheese is a childhood favorite most adults love just as much! Find sophisticated versions of your favorite macaroni and cheese recipes like Spicy Korean Mac or new forms like Macaroni and Cheese Pizza.